|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed bulk pastas, pre-portioned pastas, and cut lettuce packed into deep pans, tightly covered and stacked while still cooling in walk in cooler. CDI - PIC removed lids and spread containers out in walk in and in freezer to quickly chill. Do not pack, tightly cover, or stack TCS foods together while cooling. Use methods that allow the food to fully cool to 41f or lower before covering and stacking for storage. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces throughout kitchen. Once a wiping cloth has been used, place it in sanitizer at the proper concentration between uses or remove to soiled linen receptacle. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
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. Observed scoops laying with handle in direct contact with food items in front area prep top units. Keep the handle out of the food items to prevent contamination. |
|
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 multiple plastic pans and lids with cracked/broken areas and missing pieces and scoops with plastic handles peeling off. Repair or replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee hand washing sauté pans in 72f water in 3 part sink. Confirmed with PIC that pans washed were not also washed in dish machine. When washing food contact items in the dish sink, ensure the wash water is at least 110f. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal and plastic food pans stored as clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee food items and belongings such as cell phones laying on equipment surfaces and stored with restaurant food in prep area and in coolers. Designate an area for the storage of employee belongings and employee food items. |
|