|
|
| 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 |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like residue/ build up on soda gun nozzle at bar and tea urn nozzle. Gelatinous build up on one side of ice shield of large bin next to handwashing sink at bar area. Cleaning of all needed. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Chicken wings, leg quarters, and whole briskets in both warmer units not under temperature control. PIC Miles Swartz contacted service personnel to request repair. Smaller holding unit brought in from storage area cleaned and being used temporarily for hot holding. Follow up by 11/24 to check for repair/ service of warmer units. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Pan of cooked chicken wings, carmelized onions, sliced tomatoes, shredded cabbage, pulled lettuce in side prep cooler not date marked. One container of roasted peppers in walk in cooler dated for 11/7. CDI- Peppers and side items voluntarily discarded. PIC advised chicken wings were prepared yesterday. Wings date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 More than seven different foods being cooled during inspection. Bechamel sauce containers of black beans not cooling at approved rate. Repeat. Improvement in methods noted from previous inspection. CDI- More ice added to containers, beans spread out on sheet pans and placed in large cooling units for rapid cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Five containers of onions stacked one on the other, stored on the floor in the walk in cooler. No other storage issued noted today. Follow up by 11/24 to ensure correction of storage. Repeat |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Residential crock pot being used at the bar to hot hold various BBQ sauces. Remove residential equipment.
4-501.11 Maintain equipment in good repair. Puddled water in prep cooler on the main cook line next to hush puppy fryer. Repair is needed. (0pts) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on filters in large ice bins. Cleaning is needed. (0pts) |
|