|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw livermush and sausage patties stored over RTE hotdogs and squash in the stand up prep unit. CDI-PIC moved to bottom shelf. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a prep top that was used for chicken livers being used for fish immediatley after, PIC stated they had cleaned surface with sanitizer spray. Checked spray and there was 0ppm bleach in bottle. CDI-PIC added bleach to correct strength and cleaned surface properly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoe salad and sausage patties cooling in stand up unit. Potatoe salad was in thick portions, in plastic container. CDI-PIC moved items to sheet tray to allow to cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bleach bottle stored over prep surface where PIC was cleaning meat. CDI-PIC moved to a bottom shelf. |
|
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 potatoe salad and sausage patties cooling in stand up unit. Potatoe salad was in thick portions, in plastic container. Observed pasta sauce at 48F in WIC cooling in plastic container, covered. CDI-PIC moved items to sheet tray to allow to cool, pasta sauce was put in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled towels on prep top with no sanitizer buckets to be found. CDI-PIC discarded towels to be washed. |
|
45
|
0
|
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 heating strip on freezer in need of replacing/repair, observed ice building up in freezer. |
|
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. Observed grease building up underneath grill station, on boards on top of prep surfaces, side of cooking equipment, fan over the sink. |
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