|
|
| 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 |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain items in the top of the line prep cooler less than 45F. Observed shredded cheese, diced tomatoes and shredded chicken at 50F. PIC stated top is left open during the lunch rush and it was closed. Instructed PIC to keep top closed and ensure pre-cooled items are put into the unit. Bottom of the cooler measured 42-45F. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Hamburgers need a star next on the menu. This directs consumers to the disclosure and reminder on the back of the menu. Salmon and strip steak are properly marked with a star. PIC said he would manually star the menus. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Label all chemical bottles, observed one bottle of glass cleaner and a bottle of degreaser unlabeled. Bottles labeled by PIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - Store red sanitizer buckets off the floor, observed three buckets stored on the floor, instruction provided. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Maintain floors, wall and ceiling clean. Observed food debris on the floor of the inside freezer and dust on the walls and ceiling around air vents. |
|