|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Tomatoes, lettuce, tartar, and cheese dip stored on make top unit were overfilled causing temperatures to rise to 50F on upper layers. Butter placed on make top in container read 56F. Ensure that all products are filled to fill line to ensure compliance especially when lids remain open for an extended period of time. CDI- Product was placed in cooler for rapid cool down. |
|
21
|
0
|
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 - Date missing from cooked ham not properly dated. CDI- PIC discarded ham and dated milk.,
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Cooked lobster dated for 12/05 should of been discarded 12/11. CDI- Product discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P - 0 pts - Grape fruit, lemon, and orange stored on bar. Items used as zest for beverages that are consumed by customers ensure product is protected at all times. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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. - Utensils in two areas stored in water of 71F and 111F. |
|
45
|
1
|
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 - Assess shelving throughout for rusting and chipping.
4-501.11 Maintain utensils in good repair - Observed several cracked, broken, or burned containers that are no longer easily cleanable. Replace utensils as needed to ensure proper cleaning. |
|
47
|
0.50
|
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. - Repeat - Cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler. CLeaning on shelving above prep areas. // Remove stickers from outside of containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts -
Physical facilities: Cleaning needed on vent cover near walk in cooler. |
|