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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be chnged when soiled, destroyed, or when single task interrupted. Observed employee wiping soiled gloves on cloths. Employee soiled touching raw eggs batter and cheese with gloves. Observed employee wash gloves off and continue food prep. CDI by education, gloves changed and hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Mechanical sanitizer shall be at 50-200ppm. Observed dish machine with no sanitizer and two rinse additives. CDI eco lab brought sanitizer for dish machine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed grits at 128F. CDI food reheated to 188F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall cold held at 45F or below. Observed half and half on front serving table at 48F. CDI item placed in cooler to cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for over 24 hours shall be dated. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed milk in cooler from monday not dated. CDI item dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers and left uncovered to allow cooling. Observed hashbrowns in reach in cooling in covered pans. CDI items placed in shallow pans and uncovered. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Keep fixtures and premises in good repair. Observed cracked floor tiles and grouting missing on floor. Repeat. |
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