|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces of utensils for potentially hazardous food shall be cleaned at least every 4 hours. Observed knives soiled with food debris stored in containers on prep table. Observed sticker residue, heavy grease and soil deposits on corner of prep sink. CDI, operator cleaned equipment during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PAll foods held cold shall maintain a temp of 45 F or below. Observed lettuce, watermelon, cantalope, honeydew at temps of 48 - 53 F at salad bar, pepperoni in produce cooler over 45 F. CDI Items were pulled and placed in dairy cooler to bring down temperature under 45 F requirement. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll items held for over 24 hours shall be properly date marked. Observed 2 packages of pepperoni not date marked in walk in cooler. CDI items were discarded onsite. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored at least 6 inches off the floor. Observed bags of potatoes and carrots stored on the floor inside walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single service items in a clean dry area. Observed 1 roll of disposable towels stored on prep table in contact with food debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CAll equipment shall be properly functioning and in good repair. Observed slight leak at sanitizer line at 3 comp. sink. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - CWhen disposable towels are used, waste receptacle shall be located at each lavatory. Observed receptacle not present at/near hand wash facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CFaciltiy shall be cleaned as often as necessary to keep them clean. Observed food debris on floors throughout prep area. |
|