|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Slicer stored overnight as clean with dried food residue on the blade and blade cover, black residue on lid of lamb container, mold like build up on both tea urn nozzles. CDI- PIC Hector Guerrero had all removed and cleaned immediately. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items stored overnight on the top portion of the salad prep cooler not under temperature control. CDI- PIC voluntarily discarded all. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
be 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. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One bus tub with six smaller quart containers of Bolognese in walk in cooler 2 not labeled as required. PIC advised that they were made last night. CDI- Container allowed to be labeled. All other foods requiring marking were marked as required. Improvement from previous inspection notation. REPEAT (0pts) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies at and around side dry storage areas in main kitchen. CDI- PIC had pest deterrents in place, and advised that they are replaced during the week. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Small sticky type pest trap sitting in unwashed potatoes, small bowl of pest deterrent made of soap other liquid foods stored co-mingled with dry foods. CDI- all removed from food containers and shelving/ relocated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a black plastic bracelet while preparing foods. Remove. (0pts) |
|
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. Damaged shelving in walk in cooler, damaged door on large chest freezer, two damaged cooler gaskets. Replace all. (0pts) |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 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. Damage to floors and walls through, including in walk in coolers. Water puddling in floors, walk in cooler 2 had slushy pooled water on the floor. Replacement and cleaning is needed throughout. REPEAT |
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