|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the cutting board of a prep unit on the cook line. CDI - drink was discarded. |
|
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 butter, sausage, salmon, scallops and potatoes above 45F (see temperature chart). CDI - the butter and sausage were voluntarily discarded. The other items were placed in the freezer to cool; see temperature chart. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on a prep table next to food and another stored on top of a prep unit. CDI - buckets were moved below prep surfaces.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of bleach unlabeled in the can wash upstairs. CDI - bottle was discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach upstairs by the can wash. PIC stated he will contact Ecolab to treat the facility again. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler on the 1st floor. Observed split gaskets on both doors of the small prep unit on the 1st floor. Replace gaskets. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit next to the fryer, the prep unit gaskets and shelving on the cook line. |
|