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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 |
|
|---|
|
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 an employee drink being stored on a top shelf along with spices. CDI-The drink was moved to a bottom shelf. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed ready to eat product being stored underneath unwashed produce in the walk in cooler. CDI-Explained to the manager and it will be rearranged to where the unwashed product is stored underneath the washed/ready to eat product. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on two pans, the cheese shredder, and a spoon, another container had dried on plastic wrap. CDI-All items were sent back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the marinara sauce(124F) and the mac n cheese(131F) hot holding below 135F on the prep line. CDI-The items were discarded and new product was placed onto the grill to reheat. |
|
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 two wet wiping cloths on the counter tops upon entrance to the kitchen. CDI-The cloths were removed. |
|
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 damaged gasket to the grill drawer cooler underneath the grill area. Have replaced. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the grill reach in cooler shelves, doors and door frame, the salad drawers, and to the back splash behind the grill line. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cove molding coming loose underneath the hand sink in the back area near the prep stations. Have reattached back to the wall. |
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