|
|
| 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 personal drinks stored on the shelf above the prep tables while food was being prepared. CDI - drinks were removed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice, pork chops and greens holding below 135F on the serving line. CDI - items were reheated to at least 165F; see temperature chart. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed raw chicken in 2 prep sinks at 74F while the employees were working with other food. Make sure to only take out a little a time to prevent a cold holding violation. CDI - chicken was seasoned and placed in the fryer.
Observed containers of Brunswick stew, greens and lima beans on the counter above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer not labeled. CDI - bottle was labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a sanitizer bottle too strong and bleaching out the test strip. CDI - bottle was remade at 50 ppm.
7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of hand sanitizer stored above food that is being prepped. CDI - items were removed. |
|
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 shelves starting to rust in the walk in cooler. Resurface/replace shelves; do not spray paint. |
|
47
|
0.50
|
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 walk in cooler shelves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed dust build up on the vents in the kitchen.
Observed cleaning needed on the walk in cooler floor. |
|