|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 sausage patties stored under 135 F. PIC stated that patties were cooked a half hour ago. CDI- patties were reheated to above 165 F. REPEAT. (Half points due to improvements) |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep cooler (pimento cheese, shredded cheese, sliced tomatoes, and sliced lettuce) were stored above 41 F. PIC stated that items were placed in cooler an hour ago. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tossed salads cooling while covered and stacked on top of each other. Observed coleslaw cooling while tightly covered. CDI- Tossed salads and coleslaw were uncovered, stacked on one level, and allowed to properly chill. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 one box of food items stored on floor of walk-in freezer. CDI- Box was placed on shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed temperature reading of prep cooler was 60 F during time of inspection. VR- facility has up to ten days to repair prep unit.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves and stains that resembled mildew on cutting board at prep station. |
|
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. Clean fryers, grill, exterior of refrigeration units, and shelving in kitchen area. Clean dust from fan screens and shelving in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Clean dust from a/c vent screens in ceiling of kitchen area. |
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