|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler with an ambient air temp of 43F. Checked items rice, pasta, pasta salad, ham chub all with temps between 43-44F. PIC is getting a maintenance person to come today and date marked items for 4 days or less. Observed display unit holding pizza 43F, wings 46F, fried chicken 47F
Items above 45F voluntarily discarded, other items date marked for 4 days or less. PIC is getting a maintenance person to come fix unit today. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed 3 bottles of sanitizer sitting on prep surfaces, toxic materials shall be stored as not to contaminate prep surfaces, single-use, or food items. CDI-PIC moved to bottom shelf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed 2 sheet trays of sushi rice at 44F in walk-in cooler, item was heavily saran wrapped, not allowing for proper air flow. CDI-PIC was and food employee was told about proper cooling method. Rice was date marked for 2 days and was allowed to keep. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box that previously held raw chicken being re-purposed as a storage box for sinlge-use items. Did not see any visible sign of food debris. CDI-Food employee moved items to a proper storage container and discarded box. |
|
47
|
0.50
|
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. Observed front sandwich prep line being food build-up in the air vent area. Area was heavily soiled. PIC informed an employee to start cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed reach-in unit by sandwich prep line with a broken handle, condensation building up in unit next to it-underneath prep line. |
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