|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink stored on the shelf with plates etc. CDI Relocated to designated area. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed all potentially hazardous items in the cold holding make station unit at 49-54F. CDI- Discarded all potentially hazardous items (slaw, country ham, sliced ham, lettuce, arugala, etc). |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
No Points Deducted:
7-201.11 Store toxic materials to avoid contamination. -P
Observed a container of window cleaner stored on the shelf beside the slicer and coffee container. CDI- Moved to chemical shelf. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: Observed lettuce, tomatoes, etc stored stacked in deep pans and tightly covered. CDI: Divided the pans, vented, and placed in the walkin freezer. Food items are now at 42-39F.
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 |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
No Points Deducted:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet towels sitting on the counter. Follow the rule above. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed all of the single service items stored with the food portion exposed. CDI- Inverted to protect the food side from contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
No Points Deducted:
4-501.11 Maintain equipment in good repair.
Observed the cooler make station to the left in the kitchen at 49-54F. CDI- All items were removed, cold food from the walkin cooler was placed submerged in ice baths and placed in the unit. Also, during the inspection, the maintenance man visited and cleaned the coils. Temp of the unit is now 44F. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
No Points Deducted:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a jacket and purse stored on top of a bag of flour and bag of onions. |
|