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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed mop stored in front of handwashing sink. CDI, mop relocated to provide access to handwashing sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw meat stored above fruit that was removed from commercial packaging. Observed raw meat stored over cooked soup in walk in cooler. Repeat. CDI, foods relocated for proper storage.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Foods shall be stored in wrappings, packages, or covered containers. Observed meat scraps in bottom of reach in freezer uncovered / unprotected. CDI, operator removed meat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Ensure equipment is properly washed, rinsed and sanitized. Observed food employees wash, rinse but not sanitize equipment. Food employees described warewashing process and sanitize step was not included in process. CDI by instruction. Repeat.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat saw stored as clean but soiled with dried food debris. CDI, operator started cleaning process. f |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce and cheese overstacked in prep unit above 45 degrees F. Observed meat fat stored in containers at room temperature. CDI, operator transferred food to walk in cooler to rapidly cool, time as a public health control discussed with operators for meat fat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed rice cooling in 2 door reach in unit at 88 degrees F. CDI, operator transfered rice to shallow container and placed in walk in cooler to facilitate heat transfer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables in kitchen. Repeat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed light not working under hood. Observed rusty shelving in walk in cooler and no sink stoppers available at 3 compartment sink. |
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