|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Ensure handsink is maintained accessible at all times, observed lettuce cart in front of handsink, CDI by moving. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure food contact surfaces are maintained clean to sight and touch. Observed some food debris on scoops, metal pans, CDI by rewashing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Ensure all raw animal foods are cooked to proper temperature as required in the rules. Fish is required to reach 145F for 15 seconds. Observed salmon 122F pulled for service, CDI by returning to grill to finish cooking. Observed salmon to reach 146F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 118F, cheese sauce 120F in steamer being used for hot holding, CDI by discarding. Ensure hot holding is being done in equipment designed to hot hold. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed pico, cheese 46F, butter 50F softened in cooler, CDI by cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Ensure utensils are properly stored, observed butter scoop being stored in room temperature standing water, knives stored in spacce between prep coolers that is not clean and cleanable. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors, walls, and ceilings in good repair, observed floor damage, facility is aware and working to redo floors. |
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