|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only. -P Observed cakes prepared by third party vendor without contact information available for source. Items come in without labeling and invoice is handwritten on receipt pad without address, phone number or other contact information. VR no later than 08/17/2018 for product contact information for source verification. -0- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed overstacked pan of barbecue and rice in steam well hot holding at 112F and below. CDI - PIC reheated to over 165F on flat top. -1.5- REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 inch risers in walk in cooler with food present and cooking oil stored directly on floor at rear of kitchen. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating salads and other items from cold prep without wearing effective hair restraint and without removing watches and bracelets from arms. -0- |
|
42
|
0
|
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 wet nested metal pans on drying rack and glasses at beverage station. -0- |
|
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 hot box out of service and bottom gasket missing on hot box. -2- REPEAT |
|
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. Observed buildup on walk in and drying shelving. -0- |
|
53
|
1
|
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 broken and uneven flooring not sloped to drain in kitchen with standing water in low laying areas. Observed wall damage at the wait station section leading to dish pit. REPEAT -1- |
|