|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer bottle to be at 0ppm concentration. -CDI Bottle was emptied to be remade.; Corrected During Inspection . |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
.3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodObserved badly dented cans in the can racks. Do not use cans with significant dents in them. -CDI Items were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cut leafy vegetables to be at 56F-59F in cooler. Observed cut tomatos to be at 64F-67F on the cold hold buffet. All cold hold items must be 41F-45F or less. -CDI C. Elmore directed that the items be moved to better coolers or freezers for temperature control. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
A) Except as provided in ? (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure staff members working with food wear a hair restraint. Observed staff member cooking food without hat._ |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Do not use equipment that is rusty or in poor repair. Observed rusty walk-in shelving. Observed rusty chain on the utensil shelf. Observed rusty utensils. Shelving shall be replaced or professionally re-coated, do not paint the shelving. Observed prep cooler in disprepair with rusty interior surfaces. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability Continue to make repairs to floors, wall, ceilings, doors, etc. such that they are in good repair. Repair any holes or gaps that lead to the outside to prevent insects from coming into the facility. |
|