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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 |
|
|---|
|
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 meat slicer in meat market prep room not used today with meat left on blade guard. CDI- Slicer cleaned. Observed a few dishes stored as clean with dried food left on them. CDI- Dirty items re-cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn on the cob hot holding at 122 degrees on display line, likely had not initially been heated to proper hot holding temp of min. 135. Observed pan of chicken and pan of roast hot holding at 125 degrees in alto sham that was not turned on. CDI- Corn, chicken, and roast all reheated, alto sham turned on and not used until properly warmed up. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Frozen corn appears did not reach proper cook temp of min. 135 as it was 122 degrees shortly after moving to hot holding display line. CDI- Corn reheated. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in raw meat flip top cooler at soup and salad station, flip top cooler at steak grill, and small pizza prep cooler. CDI- Corrected by instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment and utensils in good repair. Observed a few tongs with burned or badly peeling handles and a few container lids badly cracked needing replacing. |
|
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 racks in salad bar walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP panels and corner pieces at entrance to meat cooler needing repair. Door on meat cooler needs repainting. Ceiling vent cover in hall leading to meat market area is broken, needs replacing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed un-shielded light bulb in dish machine hood.
General Comment: Hobart potato peeler with damaged lid has been replaced since last inspection. |
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