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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoEmployees shall locate employee beverage below any equipment, food, single, service items. Observed an employee beverage stored over flip top prep cooler. Corrected during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous foods shall be held at 45 degrees F or below when cold held. Observed 4 milk pitchers at serving line between 49-52 degrees F. CDI, operator discarded milk. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed facility date marking foods but 1 container of milk had a date of preparation of 7/12 and a container of cottage cheese with a date of preparation of 7/16. CDI, operator discarded cottage cheese and milk. Improvements made since last inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWritten procedures must be prepared and maintained on-site for each potentially hazardous food where Time as a Public Health Control is used. Observed operator discuss the possibility of using time as a public health control for milk. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-StorageStore chemicals so that they are not over any equipment, single service, or food. Observed several chemicals and oven cleaner stored over handwash sinks in kitchen. Observed several spray bottles of chemicals hanging over dump sink behind counter.CDI by instruction. Repeat |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
. . : 3-304.14 Wiping Cloths, Use LimitationContainers for holding wet wiping clothes shall be stored so that they are not over any equipment, single-service items, or food.Wet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes hanging over handwash sink behind counter.Observed several containers of quat sanitizer stored on equipment in kitchen, including the prep sink and over low 2 door reach-in refrigeration unit. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single-service cups 6 inches off of the ground. Observed single service utensils stored on ground in cabinet in serving area. Observed several boxes of single service stored on ground and single service utensils stored less than 6 inches off of the ground in dry stroage area. Repeat |
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