|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food temperatures in tops of prep coolers on main line not under temperature control. Units are uncovered and kitchen air temperature at 89F. Bottom of prep cooler units are maintaining approved temperature control. CDI- Kitchen manager Kevin Webb voluntarily discarded cheeses and removed onions, peppers , slaw, and lettuce and placed in larger cooler for rapid cooling. See chart for food items and temperatures. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Three cooler missing ambient air thermometers. Provide air temperature thermometers. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One large bin of flour being used for cooking and two bottles of sauces on main line not labeled. Label all. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. One small window next to cook line open and small table top fan on window ledge. Window does not have screen or other means to keep pest from entering it. CDI- maintain window closed or provide approved means to prevent/ control pest from entering window. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee at wear washing and kitchen manager not wearing hair restraint while working. Hair restraints needed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Door handles on doors of under counter prep coolers at line broken and/ or missing. Repair/ replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving in walk in cooler, food residue and condensate in cooling units, dust build up on fan shields in walk in cooler and throughout facility in prep areas. Cleaning is needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling and wall damage at prep areas and front dining room at beverage station. Repair all. |
|