|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
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 slaw, lettuce, sliced cheese, and tomatoes inside prep cooler > 41F (see temp chart). Suggested using TPHC for prep cooler items. Service call will be placed for cooler. CDI: items placed on ice temporarily.
VR by 6/12/20 |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no log sheet available for recording daily concentration of sanitizer for 2-comp sink. CDI: log sheet was e-mailed to operator. |
|
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 no label on sugar containers and salt shaker. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service workers not wearing hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service workers wearing bracelets. |
|
45
|
1
|
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, cleanable, durable and nonabsorbent. Observed foil throughout kitchen lining prep tables, inside top of prep cooler, etc. Remove and replace with material that can be easily cleaned and non absorbent. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build-up and dust throughout facility on walls, ceilings, and hood system. |
|