|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above salsa in prep cooler at chip station. CDI, Employee food was relocated by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor build up in food contact parts of ice machine. Improvement noted. Observed minor sticker residue on pans. Improvement noted, PIC returned to be removed. Observed minor food build up on utensils, PIC returned to be cleaned. -Repeat |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, lettuce, pico, corn salsa, cooked onions, and cooked peppers cold holding at a temperature above 45F. All food in top portion of prep cooler was above 45F, bottom portion was holding at 45F or below. PIC will call maintenance to check equipment. Ensure all TCS foods are kept at 45F or below for cold holding. VR |
|
21
|
1.50
|
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 Observed chicken, beef, spinach, and chicken wings with out the date mark. When PIC placed a date mark, date mark did not reflect the correct date. Food was prepared on 9/17 but label read 9/18. CDI, PIC corrected labels, printing system does not back date. Ensure all labels are correct and present for any tcs food held for more than 24 hours. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers not labeled, products such as salt, spices and oils shall be identified. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
-Repeat
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked wet in the facility. Improvement was noted. |
|
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. Observed build up on cooler gaskets throughout the facility. Observed cleaning need at vents. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors and lids at the dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some litter not necessary to establishment, including containers that retained water. Ensure all necessary items are removed. |
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