|
|
| 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 |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food residue on the clean side of the drainboard of dish machine, some mold build up on counter top ice bin on left side of facility, mold build up on soda gun nozzles at the bar. CDI- all cleaned |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Variance Requirement - PF. Approval for reduced oxygen packaging of sauces and soups has not been received as of today's inspection. General manager Angel Wilson provided large binder of facility/ company guideline and HACCP for facility process in lieu of applying for a variance. Per demonstration and discussion with employee, HACCP is implemented. Per documentation first barrier for control of cooling to 41F is in place, but second barrier could not be determined today per the documentation provided. Second criteria would be needed to allow ROP without an approved variance. Second barrier examples being a water activity of .91 or lower or pH of 4.6 or lower. Please refer to 3-502.12 in regards to remaining requirements/ barrier. A copy of the flow chart for facility HAACP for facility reduced oxygen packaging provided to be reviewed. CDI- further directive to follow |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF. See item number 27 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Pasta and cheese sauces in walk in coolers tightly covered during the cooling process. CDI- All pastas removed and rapidly cooled, containers vented. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Five metal pans wet stacked. CDI- verbal correction |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups not protected during storage at one beverage station. CDI- verbal correction |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Shelving at back storage areas, utensil storage at front wait area need to be cleaned of dried debris. Dried food debris in cooler gaskets. Cleaning is needed. |
|