|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw bacon, and raw beef stored above cooked chicken and sauces inside of the prep cooler. CDI-The bacon and beef was moved to the bottom shelf. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several containers and a chopper containing food buildup. CDI-The containers and the chopper were brought to the 3-compartment sink for cleaning and sanitizing. The chopper will also be moved to storage because it is not used in the restaurant. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken, pork ribs, and whole chicken hot holding below 135F in the hot holding case on the meat market side. CDI-The three items were put back into the oven to reheat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the lettuce and a black sauce cold holding above 41F in the prep cooler. CDI-The product was put onto ice to help cooler the product down. These were the only two items cold holding above 41F.
* On January 1, 2019 the cold holding rule changed to 41F or below. Zero points were taken today. If food is cold holding above 41F on the next inspection, the food will be discarded and points will be taken.* |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed uncovered food containers in the walk in cooler. Have covered. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a rusted shelf that is no longer easily cleanable in the walk in cooler. Have replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the main walk in cooler, the black shelf holding the baking containers, and to the inside of the right prep cooler. Have cleaned. REPEAT. |
|