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|
| 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 one employee drink stored on prep table. CDI: Drink relocated to lower level of prep table to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup in ice machine. REPEAT VIOLATION |
|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork and chicken reheating in steam well. Items were placed in the well at 4pm. Employee stated she reheated it to 150F in the microwave and then moved it to the steam well to continue reheating. CDI: It was determined that the steam well was not hot when the food was added, and therefore reduced in temperature. Item rapidly reheated to above 165F in microwave and then placed in the fully heated steam well for hot holding. REPEAT VIOLATION ' |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed double door reach in not on. Observed small double door reach in not on. CDI: It was determined that the breakers had been tripped. PIC stated that 45 min prior, the refrigerators were on. Sausage was rapidly cooled in the freezer. Cheesecakes were cooled rapidly once the cooler was started back up. Coolers are functioning properly, but turned off when the breaker was tripped. Observed that some items had been pulled out of refrigeration to fill up prep station. Ensure that items are not entering temperature danger zone when transitioning between coolers. Suggestion made to work with only one or two items at a time so that items may maintain proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 milk with a date mark of 8/18 and holding at 45F. CDI: Milk voluntarily discarded. REPEAT VIOLATION Improvement from last inspection. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with blue liquid in it and no label. CDI: Chemical identified as window cleaner. Chemical labeled. REPEAT VIOLATION Observed spray bottle of red cleaner with faded writing. CDI: Chemical identified as all purpose cleaner and labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed window cleaner stored over clean utensils. CDI: Cleaner moved to proper storage space. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed possible breaker or GFI outlet issues. Possible surges are occurring due to construction in the building. Monitor and repair if necessary. |
|