|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towel dispenser broken at pizza prep station and not providing disposable towels. CDI, towels provided during inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed soups in reheating process at near 2 hour mark according to PIC and rehating inside hot holding wells. CDI, foods transferred to rapidly reheat in proper equipment. Proper reheating methods discussed with staff. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp and cream cheese held at 42-43 degrees F at back of sushi case. Observed deli salads held between 42-51 degrees F and overstacked in front display case. Observed cheese overstacked at 43 degrees F in case. Observed deli meat case 1 holding deli meat at 42 degrees F. CDI, overstacked deli salads voluntarily discarded by PIC and others relocated to rapidly cool. Visit to ensure long term and calibration of display and prep cooler. Ensure proper filling of open air cases and prevent overstacking. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
1.50
|
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 - open package of pastrami with date of preparation of 7/4, open package of turkey with date of preparation of 7/3 and 7/4. CDI, foods voluntarily discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed chemcial bottles stored on vegetable prep sink. CDI, bottles removed from vegetable prep sink. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food prep employees wearing jewelry on wrists. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 scoop on soiled area of container at sushi area. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Toilets and Urinals - C - Observed upstairs employee men's restroom toilet stall "out of order" and heavily soiled. Repair and maintain clean. |
|