|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one personal employee beverage stored on shelf above clean plates. CDI: drinks was relocated to bottom shelf. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 marinara sauce with unclear date and discard date of 8 days. CDI: discard date changed and date written clearer. Observed ranch and remouloude sauce with unclear dates. CDI: products relabeled with clear dates. Observed a bag of linguine pasta inside walk-in cooler dated for 12/20 that had expired 7 days. CDI: product discarded. Observed chicken salad on line cooler with a date of 12/23 that had expired 7 days. CDI: discarded. Observed potato salad inside walk-in without a date. PIC unsure as to when item was prepared. CDI: product was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed portioned crab dips at 47F that were prepared and were cooling inside bottom of line cooler while stacked and tightly wrapped. CDI: separated onto sheet tray and placed inside walk-in cooler to rapid cool. Observed green leaf lettuce stacked and overfilled inside top of prep cooler cooler. CDI: lettuce transferred into two separate pans and stored inside walk-in cooler to rapid cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels rubbing off on dry good containers. Observed no labels on shakers at cook line and sauces for wings. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of fries on the floor of walk-in freezer from yesterday's delivery. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up/residue/ debris under matting and grate at bar area. Observed rail for mixed drinks in need of cleaning at the bar. |
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