|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispenser jammed at middle handwashing sink and not dispensing soap. CDI, soap provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over fries at prep cooler on line. CDI, relocated. |
|
20
|
1.50
|
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. Observed produce walk in cooler with ambient air temperature of 46 degrees F and several foods observed above 41 degrees F. See temperature observations above. CDI, TCS foods such as cut lettuce , farro, quinoa in unit over 4 hours voluntarily discarded by PIC. Observed 2 low reach in drawer refrigrators not maintaining TCS foods at 41 degrees F. See temperature observations above. CDI, maintenance contacted during inspection and TCS food placed on TPHC until units repaired. Visit needed to ensure long term compliance / calibration of coolers. Observed half and half at bar cooler at 43 degrees F. CDI, half and half voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time not identified for food items and sauces held on TPHC. CDI, start and discard time identified on labels. |
|
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 chicken salad and crab dip cooling in deep covered containers in walk in cooler. Observed onion cooling at ambient temperature on shelf. CDI, items relocated to cool using proper methods. 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 metal pans and plastic containers being wet stacked on storage shelf. Repeat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed produce walk in cooler and drawer prep cooler on line not maintaining TCS foods at required temperatures. Maintenance contacted to calibrate coolers. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Observed floor drain clogged and overflowing below dish machine. CDI, employee unclogged floor drain during inspection. |
|