|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 feta cheese, cream cheese, and ricotta cheese held past time and temperature window. Feta cheese was date marked for 6/21, feta cheese was date marked for 7/10 and cream cheese was dated 7/14.Observed cooked hot dogs in display case with out date label, opened on 7/20. CDI, product was voluntarily discarded by PIC. Ensure date labels are followed, and product is discarded after time/temperature window has expired. Hot dogs were date marked with correct date. |
|
37
|
0
|
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 containers of raw vegetables as well as a container with raw beef stored on the floor in the walk in cooler. Observed clear plastic containers used to catch liquid straining from chicken. Stainer was stored of the rim of the plastic containers. The large plastic containers were directly stored on the floor, the plastic strainer was not in direct contact with the floor. Conversation was had with regards to procedure, PIC stated large plastic containers are not moved unless they are being cleaned. Ensure plastic containers are moved on to prep counters unless they have been washed, rinsed and sanitized. Raw vegetables and raw beef were relocated off the floor. Conversation was had with regards to the risk of storing food on the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer solution measuring less than 50ppm. Bucket contained more than one wiping cloth, wiping cloths were not completely submerged in the sanitizer solution. CDI, excess wiping cloths were removed and sanitizer solution refreshed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed meat display trays stacked while still wet. Ensure equipment and utensils are allowed to air dry after washing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleansable, durable and non absorbent. Observed meet grinder portal disk with visible dried food and significant rust. Ensure food contact equipment or utensils are smooth and easily cleansable. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of dust and debris on shelving throughput the establishment. Ensure that non-food contact surfaces are continuously clean as to prevent buildup and contamination of food. |
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