|
|
| 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 |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drink on prep counters in the area of the slicer and prep table. Drinks were relocated to lowest shelf |
|
21
|
0
|
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 a bag of cooked Milanese beef dated 6/19. Day 7 was yesterday counting day one as the day it was cooked. CDI(corrected during inspection) Item discarded |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in one of the display cooler for grab and go food. CDI Air thermometer provided during inspection |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed wraps made with wheat, cheese and items with mayo in the grab and go case missing sub ingredients and/or major allergens. 10 day VR (verification required) |
|
37
|
1
|
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 metal container of olive oil stored on the floor. Also noted table top steam unit on the floor under the 3 comp sink along with pots and other items. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at the 3 comp sink at 110F. This is the minimum temperature for warewashing of utensils. Water heater temperature should be increased. Water heater is sized incorrectly at 38,000 BTU/Hr and 40 gallon tank. Facility has a directly drained 3 comp sink and prep sink. There is a hand sink in the kitchen and an employee restroom with a hand sink. Facility has a mop sink but no can wash. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded tube lights and can lights over the kitchen area.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed Henny Penny oven, slicer and coffee grinder on the floor in the dry storage room. All items are not being used. |
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