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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 |
|
|---|
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Observed cut tomatoe prepared at 10am cooling in flip top prep cooler tightly covered. CDI, uncovered and transferred to stand up freezer. Improvement made since previous inspection. Tomatoe cooled from 43 degrees F to 37-41 degrees F within minutes. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spices in containers in dry storage rack not labeled by common name of food. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition-Jewelry - C- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee preparing food with watch on wrist. Repeat. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single-use portioned containers without handles being used as scoops in dry storage containers. Use proper utensils and store handle out of food. Observed in-use knife stored in soiled area under flip top prep make line lid. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on tall 3 door reach in cooler and panel missing from top of ice machine near filter. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution temperature of 91 degrees F while employees washing equipment at 3 compartment sink. Employee drained out solution to refill wash vat to required temperature.
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available on-site for quat sanitizer. Vr required by 3/6/21. |
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