|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no PIC present when entering facility. CDI-returned halfway through inspection.
**2-101.11 PIC shall be present during all hours of operation.-PF |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed boxes of raw chicken pushed against speed rack of readfy to eat foods. CDI-provided separation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed ice tea urns and nozzles with excessive gunk build-up. Completely disassemble nozzles and clean port where nozzle attaches to urn. CDI-tea urns disassembled and cleaned.
**4-602.11 Clean the equipment and utensils as required to avoid contamination. -P |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed lunch plates of fish, rice and roasted vegetables on pass through at 115F. Maintain temps above 135F. Sausage links on top of fryer. Maintain 135F or more and then either properly cool them or discard. CDI-discarded sausage and lunch plates.
**3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed shell eggs, sliced cheese, cut leafy greens, cut tomato, cooked steak, potato salad, above 45F. CDI-all items discarded.
**3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed thick pan of cooked noodles and another pan of meatballs cooling in walk-in. Divide into shallow pans, cut smaller pieces (increase surface area) before putting TCS foods into cooler to cool. CDI-items put onto sheet pans to cool quickly in walk-in.
**3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed smudges and stains on ceilings tiles in kitchen.
**6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-C |
|