|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in rack with RTE foods, and on shelf above clean drainboard. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna stored above lobster in reach in, raw sausage stored over RTRE foods in reach in unit, and raw lamb and beef stored over cooked noodles and chicken in cooler. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed glassware dish machine at 0ppm. Repeat. Verification required.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with glassware with lipstick stains and bebris, and 4 plastic containers with food debris. CDI items moved to sink for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed green beans sitting above c hill line in prep top at 48F, short rib au jus sitting on stove at 60F, and carrots in reach in at 50F from overnight. CDI items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pancetta not dated. CDI item dated. |
|
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. Observed unlabeled bottle of sanitizer. CDI bottle labeled. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in units without thermometers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on utensil rack. Repeat. |
|