|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pooled eggs and raw shelled eggs stored above raw fish in up right cooler. CDI, eggs were relocated to prevent contamination of other raw animal foods. |
|
21
|
3
|
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 milk and collards not dated. PIC stated milk jug was opened on 10/26, the collards were made on 10/26 also. CDI, food products were dated with corresponding date.
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 gravy dated 10/19 in the upright cooler. PIC voluntarily discarded gravy. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on all menus without a disclosure. PIC stated they will no longer served foods undercooked. Ensure disclosure is present on all menus or consumer advisory is removed. VR |
|
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 a clear bottle with cleaner without an identifying label.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer with chlorine concentration higher than 400ppm. CDI, sanitizer was diluted to reach 100ppm. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mac n cheese cooling in up right cooler, in tightly covered metal containers. CDI, Containers were uncovered to the removal of heat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without identifying label. |
|
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 several pans stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Observed cutting boards with deep dark cuts. Ensure cutting boards are cleaned, and are cleanable. |
|