|
|
| 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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed all equipment properly cleaned and sanitized at beginning of the inspection. At the end of the inspection, a dicer was observed with buildup on the clean equipment rack. CDI-The item was brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT.
THE FACILITY IS DOING A GREAT JOB ON PROPERLY CLEANING AND SANITIZING EQUIPMENT. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed meatballs that were not properly reheated to 165F before being placed into the hot hold well. CDI-The meatballs were placed back onto the stove for reheating. The product reached 167F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 no time sticker for the roasted grape tomatoes. CDI-The product was discarded, a new batch was brought out and a time sticker was placed onto the container. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked brocolli, mezzi pasta, portioned cheese sticks, and ricardo relish cooling in the flip top portions and drawers of the prep line. CDI-The items were removed and placed into the walk in cooler for rapid cooling. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. CDI-The pans were removed to allow for proper air drying. |
|
45
|
1
|
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 damaged door frame to the walk in cooler. Have repaired. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the pizza reach in cooler and drawers, and the app cooler. Have cleaned. REPEAT.
HUGE IMPROVEMENT!!! KEEP UP THE GOOD WORK!!!! |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 missing tiles near the ice machine and a damaged FRP wall next to the ice machine. Have repaired. REPEAT. |
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