|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of four over easy pasteurized shell eggs holding at 117F. All other items in steam well were well above 135F. CDI - PIC voluntarily discarded eggs, explained she had an employee who had been coached about this issue and was being coached again. No explanation was given of why eggs were under temp. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items holding between 42F and 45F - Swiss cheese and deli chicken in prep cooler, cut tomatoes, cut lettuce, feta cheese in cold drawers, pasteurized egg whites in cold well under reheat ovens, milk in insulated pitcher. This is a repeat violation. VR - verification required. Ensure corrections are made. Issues could involve both employee behavior and equipment adjustment/cleaning. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in various areas of the kitchen and at various times during inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food while not wearing hair restraint. CDI - she donned a hairnet without being reminded. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 two scoops resting between uses in small metal pan of ice and water. PIC stated these were scoops used for portioning liquid eggs into cooking griddle. CDI - since keeping scoops in hot water is not practical, PIC opted to keep pan of liquid eggs in cold drawer adjacent to griddle and keep scoops in the cold product between uses. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed at least 12 stacks of unsleeved cups on display throughout kitchen and at self service kiosks. |
|
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 peeling and rusted shelving in reach in cooler near blenders. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid open on both garbage dumpster and cardboard dumpster. |
|