|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink blocked by cases of drinks and containers of cleaning detergent. CDI, items removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal spoons and metal container stored as clean. CDI, items removed for Wash/Rinse/Sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni, cabbage salad, mashed potatoes, and cheese cold holding above 41F. PIC states front cold line foods were put in place at 9 AM and came from larger batch that was prepared yesterday. Observed macaroni, potato, and cabbage cold holding below 41F in walk in cooler. PIC states cheese was opened at 10AM for use. CDI, items moved to walk in cooler. Temperature reached 41F by end of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on ham, macaroni, cabbage, and potato on front cold line. CDI, items date marked. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in still water at ambient temperature. CDI, item moved to walk in to thaw. EHS explained correct thawing methods to PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed squeeze bottles of sauces with no labels at front hot line. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in red bucket of sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. |
|