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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 |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Hand washing signs were missing at both the men's and women's bathroom sinks. EHS left hand signs onsite. 0 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was only able to reach 147 degrees hot water interior temp. Facility is to convert over to single service articles until machine is serviced. Repair operator showed up to service the dish machine during the inspection write up. Dish machine is now reading 164 degrees interior temp. CDI -1.5 points.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P One chlorine sanitizer bottle was weak. CDI- Sanitizer was properly mixed to read 50-200 ppm. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken Philly and peppers, Hot dogs and Chicken Philly subs in the hot box and on the steam table were hot holding below 135 degrees. This has been mentioned on previous inspections. CDI- Foods were placed on a discard time that is not to exceed 4 hours and then discarded. PIC stated that he will use the TPHC method in the future. REPEAT 3 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced lettuce and tomatoes were on the cold hold unit at >45 degrees. PIC has stated that he will do TPHC for hot and cold tcs foods. CDI these foods were put on TPHC that is not to exceed 4 hours prior to discard. -0 points |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef dated for 10/7 and chicken that was prepped the previous Friday dated 10/17. These foods were said to been frozen and now thawing or thawed. Ensure that a thaw date is marked on the foods to better keep up with the 7 day time hold. Also ensure that date marking is consistent ant accurate on foods that are required. CDI- Educated PIC and dates were added on food products as needed. -1.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of potatoes uncovered in the walk in cooler. Also observed foods stored on the floor. PIC stated that they just received a delivery. Ensure that foods that are delivered are put up ASAP to avoid possible contamination. Cover foods as needed. 1 point. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed straw being stored in ways that does not prevent contamination. Straws were discarded. 0 points |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged ceiling tile near the oven area in the back prep area. 0 points. |
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