|
|
| 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 |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Mechanical warewashing equipment not reaching required temperature to sanitize equipment. Observed temperature reaching 152 degrees F as registered on DishTemp Plate Simulating Dishwasher tester. Hobart contacted while on-site. Facility to wash and rinse in machine but sanitize at 3 compartment sink. Visit by 12/9 to ensure long term compliance of dish machine.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed slicer soiled and PIC stated slicer used around 9:00 am. CDI, by instruction to ensure food contact surfaces used with TCS foods cleaned within 4 hours. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS food shall be cold held at 45 degrees F or below. Observed bottom of prep unit along line not holding TCS food at required temperature and cooked peppers, slaw, spinach above 45 degrees F. Ambient air registered 54 degrees F on bottom but top compartment holding. Peppers held in unit overnight voluntarily discarded and other items were recently prepared according to PIC and relocated to cool in WIC. Visit to ensure long term compliance by 12/9/18. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed 1 spray bottle of bleach not labeled by common name of substance. CDI, operator labeled bottle. Repeat. Improvement made since previous inspection. |
|
31
|
1
|
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 sauce sitting on prep table at 122 degrees F. cooling in deep container and blanched vegetables cooling on sheet pan from morning. CDI, sauce transferred to shallow container and vegetables in WIC to rapidly cool. Repeat. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet / soiled wiping cloths on counter surfaces and prep tables. Repeat. |
|
42
|
1
|
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 several pans being wet stacked. Repeat/. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tile throughout kitchen. PIC stated floors to be refinished and on schedule for repair. |
|