| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed handwashing sink without hand washing sign available by the meat slicer. Hand washing sign as given during the inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Foods shall be stored according to their final cook temperatures inside of the walk in cooler. Observed tilapia stored below whole muscle beef. Walk in unit was reorganized during the inspection. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Foods being reheated for hot holding shall be minimum of 165F for 15 seconds. Manager reheated beef only to 155F during the inspection. Food was placed back in the oven to finish reheat. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed items on the line such as fish and mixed vegetables, baked chicken, pulled pork and penne pasta all below temperature threshold. Foods were moved to to oven to reheated,. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Toxic substances shall be labeled with the common name of the bottle/buckets contents. Observed unlabeled bottle of chemical sanitizer during the inspection. PIC labeled during the inspection |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed foods such as flour, cornmeal and oil without common name on bottle for distinguishing foods. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees engaging in food preparation shall have a hat/hairnet present. Observed employee without hat/hairnet present serving from hto bar. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C In-use utensils shall be stored in a manner that prevnt possible contamination from occurring. Observed in-use utensil buried in corn starch. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a way that allows air drying. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking methods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hand washing sink with a leak present. |