|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing less than 50ppm of chlorine sanitizer. Dish machine had not been primed. CDI by EHS demonstrating how to use the priming button to insure that proper sanitizer levels are available before beginning the dish machine wash process. |
|
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 cooked beef stored on the rack above the wok line in the grill area at a temperature less than 45F, as noted in the temp log. Item had been cooked already and was waiting to be used for mongolian beef. CDI by employee discard. Insure that items are kept above 135F, and not stored outside of temperature controls. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer labelled as a degreaser. CDI by employee relabelling item. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork thawing under running water, item had already reached temperatures above 45F, as indicated by temp chart. Insure that thawing items are monitored to insure that they do not exceed cold hold temperatures at the end of the process. CDI by employee placing item into the walk in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed corn flour mix stored on the floor. CDI by PIC moving item to a shelf. |
|
45
|
2
|
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. Observed racks and storage areas b;elow prep tables rusted/in disrepair. |
|