|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce items such as tomatoes, lettuce, and lemons stored above ready to eat foods in walk in cooler. CDI - PIC started rearranging walk in cooler with correct storage order during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispenser malfunctioning; dispensing quat sanitizer at 50ppm. PIC called for service during the inspection. CDI - Repair tech repaired dispenser; now testing at 300ppm. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chopped ham overstocked in flip top and holding above 45F. CDI - Out of temp portion removed and placed in walk in cooler for rapid cool down. |
|
35
|
0
|
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. One squeeze bottle of oil with no label on dry goods rack. CDI -Labeled during the inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food worker at flip top station with no hair restraint. CDI - Employee donned hair restraint. |
|
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. One scoop stored in sugar with handle contacting food; scoop with no handle stored in cheese in walk in cooler. CDI - Scoop with no handle discarded; sugar scoop reinserted with handle up above food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door and split gaskets on low prep cooler doors. |
|
47
|
1
|
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. Clean gaskets on low prep cooler door with black build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above facility food in walk in cooler. CDI - Employee food relocated to low shelf. |
|