|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee big gulp beverage stored on a shelf above clean utensils/dish machine. Item was moved to a lower shelf by PIC. Employee beverages should be stored in areas where spills or leakage will not contaminate food or utensils, such as designated areas on lowest possible shelving. |
|
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 one plastic lexan container with slight food debris present stored as clean after being ran through the dish machine. Item was re-processed. All dishes stored as clean must be free of residue. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef products in several coolers prepared the day prior not date marked. Items were dated by staff as the inspection continued. If the facility does not intend to use a potentially hazardous food product after cooking/preparation within 24 hours, the item should be dated when put into storage.
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 one container of cooked lobster meat dated for 12/15/17 in the rear section of the upright cooler. Item was immediately discarded by PIC. The maximum storage time allowed on cooked foods is 7 days including the day of preparation, i.e. an item cooked on 12/20/17 would be discarded on 12/26/17. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two cook line employees handling food while wearing watches. Repeat Violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth in the rear prep area left on a table surface after use. Wet wiping cloths should be returned to a sanitizer container after each use. Dry wiping cloths may be used until visibly soild and then must be replaced. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of wet nested lexan containers in the rear dish machine area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on several cooler doors in the prep line area. No temperature violations noted, items are still maintained clean. Repair such equipment when observed broken. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of two large lexan containers in the rear dish area. Sticker debris must be removed during the wash/rinse/sanitize process. |
|