|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
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
Observed a bowl of roux (flour butter mixture) was stored at 72F on a prep table shelf. CDI- the item was voluntarily discarded during the inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Observed cooked carrots dated 3/16 and sliced lemons dated 3/18 were stored in the reach-in refrigerator. **Discard the food requiring date labels once time window has expired. CDI - Items were voluntarily discarded
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed an opened container of salsa, salmon salad, and home made tartar sauce without date labels. **Date label all TCS foods that are ready-to-eat once opened or prepared and held for more than 24 hrs. CDI - items were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
he 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF
Observed a container of cut/prepared cantaloupe was at 65f in the satellite kitchen reach-in. The refrigerator internal temperature was at 45F. **Ensure that all cooling equipment is adequate to maintain all required temperatures; Lower the refrigerator temp. or have the unit serviced. CDI - The cantaloupe was moved to the walk-in cooler and cooled to 45f. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C
Observed utensils, bowls and plates were stacked upright at the salad bar area and the soup area, and exposed utensils were stored on the table between meals. **invert all exposed bowls and plates, and store all utensils so they are protected from contamination (rolled inside napkins or inverted inside utensil containers). |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed glasses were wet-stacked in a cupboard in the satellite kitchen. **Completely air-dry all dishware/utensils before storing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.13 Microwave Ovens - C
Observed the microwave oven with missing glass panel on door. **Maintain equipment in good repair. Replace microwave |
|