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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food in storage and uncovered - dried macaroni, beans, flour x3 bags, and rice; as well as pans of food in walk in freezer. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled items stored as clean - fry cutter mounted on wall, inside of blade holder on food processor, metal bowl, mandoline, rubber spatula. CDI - all returned to be washed, rinsed, sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine showing some dark buildup on back interior wall. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS food items in storage without date marking - ricotta, milk x1 gallon, goat cheese, Swiss chard. CDI - items either voluntarily discarded if date unknown or dated if chef was present yesterday when they should have been dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired lamb stock dated 9/12. CDI - voluntarily discarded. Observed shrimp salad dated 9/23 but when questioned, chef stated that shrimp had been cooked the day before, on 9/22. CDI - allowed chef to correct date to read 9/22. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed one tightly covered container of peeled hard boiled eggs in upstairs reach in cooler. Eggs measured 57F and had been prepared earlier this morning. CDI - chef moved eggs into a bowl of ice water to finish cooling and said they are usually cooled that way. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet nested.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil tub in basement with dried food debris in the bottom of the tub along with cleaned utensils. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted and peeling shelving in several areas of facility - coolers, dry goods storage, clean utensil storage racks.
4-502.11(A) Maintain utensils in good repair. Observed a few plastic food tubs with cracking lids. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed hole in basement wall that runs between dry goods area and food prep area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed basement floors are heavily worn and in general disrepair. |
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