|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an open employee coffee stored onthe prep counter where open lettuce and strawberries were stored as well. Drink discarded today.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Observed molded cheese in the walk in cooler stored with other cheeses and molded pistachios in a container where other nuts were stored on top of them- all discarded today.
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed hotdogs with no date on them in the walk in cooler and observed ham that was made on 12/31- both discarded today. Observed bucket an open bucket of boiled eggs not date marked-back dated to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed degreasor and windex in unlabeled spray bottles today- relabeled to correct during inspection.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Observed multiple boxes of food stored on the walk in freezer floor today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean linen stored on the floor of the office today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in cooler racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|