|
|
| 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 |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P
Per conversations with the PIC (person in charge), the cutting boards and prep surfaces used in direct contact with bagels and sandwiches are cleaned with dry clothes and changed out ever so often. Clean the equipment and utensils used with TCS foods as required to avoid contamination. Use appropriate sanitizer solution to clean these areas. Observed debris in large utensils container. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. PIC provided sanitizer to clean the food contact surfaces and had the utensils recleaned in the three compartment dish area. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
In the front deli case, greek salad labeled 11/23 to 11/30 and kugel noodles labeled 11/23 to 11/30. Ensure the first day of prep is included in the date marking system. CDI. The PIC relabled the food in deli case to reflect 11/23 to 11/29. In the prep cooler, maple walnut cream cheese with prep date of 11/20 stored. In the walk in cooler, feta cheese with prep date of 11/16 stored. CDI. The PIC voluntarily discarded the out of date products. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 (B) Temperature Measuring Devices-Functionality - C
Provide working ambient thermometers in reach in coolers and prep coolers as several of them did not have thermometers or the thermometers were not accessible. Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Replace broken gasket on the right cooler door of the reach in freezer near dish area. Replace or repair the panini press. Replace the white rolling dry good bin. Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF
COMMENT: Observed manual warewashing wash solution in use at 94F. During manual warewashing, maintain the wash solution at a minimum of 110F. CDI. Employee remade the wash solution to 110F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Clean the outside of all bakery equipment as soiled by cornmeal, flour, etc. Clean the inside of the reach in freezer. Clean shelving holding dry goods. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
COMMENT: Thoroughly clean the ceilings throughout the kitchen as they are soiled by baking equipment. Maintain physical facilities clean. |
|