|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction documentation from 2018 from US Foods fish provider. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
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 Observed cabernet butter on top of flip top unit, packs of regular butter on a shelf, and overfilled pepperoni in pizza unit holding above 45F. CDI: Cab buttter placed on TPHC to be discarded at 6:00 PM, packets of butter were voluntarily discarded, and top portion of pepperoni was removed and sent to walk in unit to facilitate rapid cooling. EHS recommended placing butters on TPHC as a permanent measure and provided PIC with TPHC procedure. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled green chemical on rack near office. CDI: Chemical discarded. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabelled container of salt on shelf near ovens. CDI: Labelled as salt. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic containers on shelving above three compartment sink. CDI: Damaged utensils discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep gouges, making them no longer smooth or easily cleanable. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in
warewashing are in need of cleaning to remove greasy residue. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall behind dish machine and water damage to door frame and bottom of wall behind dish machine. |
|