|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer, vegetable slicer, vegetable dicer, and several pans with sticker residue left on them and stacked together. All items were moved to the dish pit area for cleaning before the next use. A VR will occur no later than 6/17/19 to ensure all food contact surfaces are stored clean to sight and touch. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed shrimp (49F), American cheese (50F), chicken (54F), shredded cheese (49F), black bean burger (54F), diced tomatoes (52F), slaw (44F) and red sauce (44F) all above 41F. CDI- PIC voluntarily discarded the items. NOTE: Cold hold drawers were functioning at 48-50F. Facility has other cold hold units and cold hold space to use. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed artichokes, boiled eggs, feta cheese, diced tomatoes, milk and salsa all without dates. CDI- PIC voluntarily discarded the items. NOTE: Every container of TCS foods must bare a date. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. A VR will occur no later than 6/17/19 to ensure the facility provides a thin probe thermometer for use. |
|
38
|
0
|
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.- Observed employees preparing RTE foods with hair on the head however, not wearing a proper head cover. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed cold hold drawers functioning at 48-50F. Facility has other cold hold space to hold TCS foods.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several portable cutting boards and prep top cutting boards with deep cuts and grooves. Resurface or replace the cutting boards with deep cuts and grooves. |
|
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. -REPEAT- Observed cooking equipment, hot holding equipment, hood systems, and cold holding equipment in need of cleaning due to food debris and grease residue build up. |
|