|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.
Observed mutiple employee drinks stored on prep surfaces on cook/prep line and one on dish shelf next to clean dishes. CDI: drinks relocated properly. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 1.5 pts.
Observed items inside hot box units on back prep line < 135F (see temp chart). CDI - Items reheated to 165F, 167F, and 170F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat - 1pt.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of beef stored on the floor of kitchen at back prep area. CDI - all food removed from floor.
Observed pans of turkey stored on the floor of walk-in cooler and pans of chicken wings stored on the floor inside walk-in freezer. CDI - pans removed from floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat - 0.5 pts.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed mutiple wiping cloths stored on food contact and prep surfaces throughout kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 0.5 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans wet stacked on back dish shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment - 0pts.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed worn cutting boards stored at back dish area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comments - 0pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed date mark stickers remaining on outside of plastic containers. Remove. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment - 0pts.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed minimal trash on ground outside of dumpster and grease container. |
|