|
|
| 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 |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dishmachine - observed trays (used as plates), pans, etc. being sent through machine w/rinse temperatures of 156F, 163F, 172F, etc. - must wait until machine is showing minimum 180F to know that final rinse is sanitizing items - re-run as needed when machine first starts up again - CDI by instruction, demonstrated correct procedure.
4-602.11 Clean the equipment and utensils as required to avoid contamination - observed front baffle inside ice machine in need of cleaning - CDI by cleaning baffle.
4-501.114 Maintain sanitizer at correct concentrations - observed sanitizer to be at 100 ppm QAT, must be = 200 ppm. CDI by adding concentrate to reach proper level. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
(Repeat) 3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken pattie sandwiches at 134F, 128F, 130F, 125F, 121F - watch process that no lag time exists on placing item into hot holding, and that doors remain closed, do not pop open - CDI by re-heating to 177F, 180F |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4.-903.11 Store cleaned equipment, utensils, in a clean, dry location - observed knives stored in drawer with masking tape across tack to cover broken areas - knives in contact with tape - replace drawer insert and re-wash knives. |
|
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 drawer inserts to be broken for knives and scoops - need to replace these - do not repair w/tape. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap and towel dispeners; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood filters, a/c vents close to hood, fan covers, and ceiling vents to be dusty - need more frequent cleaning to maintain clean - observed floor in walk-in with much debris under soft drink storage - need to raise shelf to facilitate cleaning. |
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