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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed no hand towels at kitchen handsink, no hand towels at hot dog area handsink, and subway handsink with sanitizer towels stored in it. CDI- Towels provided to sinks, towels removed from sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef, cold cuts trio, and veggie patties at 48-50 degrees in subway make table, said to have been in make table for approx. 5 hrs. CDI- Out of temp items disposed of by PIC, temperature turned down on this make table. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedures in use to hold corn dogs, burritos, and bbq rib sandwiches at hot dog area with times marked on the foods but no written TPHC procedure available. Emailed PIC a TPHC procedure form to complete and retain. Will follow up that from is completed. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed a proofer thermometer that only registers hot temperatures in reach in subway cooler on service line. CDI- Thermometer replaced with approved ambient thermometer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans/ containers being tight stacked while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on subway make table and subway oven torn, needing replacing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Microwaves need some better cleaning inside. |
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