|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed butter and marinara sauce holding in hot hold box that was not working properly below 135F. CDI, items were voluntarily discarded and call placed for maintenance. |
|
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. Observed 1000 island dressing, tarter sauce, and slaw held in reash-in cooler on line that was not working properly. Inside thermometer reading about 50F. All items were above 45F. Call placed to maintenance. CDI, ( All items placed on ice bath). |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed items towards the front of the walk-in cooler that were not date marked. CDI, by instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed incomplete consumer advisory posted on menus. Observed asterisk missing from menu items that are to be served undercooked. Menu has been updated since last inspection. CDI, by instruction to have completed by next inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed small plastic soufflé cups being stored in food for dispensing. Use handled utensils in food with handle out of the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed employee towel drying dishes as they coming out of the dish machine. Always air dry dishes. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces. Observed worn cutting boards in kitchen (on order).4-202.16 Nonfood-Contact Surfaces. Observed some shelves in walk-in cooler that were rusting. Observed a few torn cooler gaskets. Observed door damaged to walk-in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Observed cleaning needed on surfaces including reach-in cooler door handles, handsink faucet handles, gaskets, equipment around cook area, etc. |
|