|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the chlorine dishmachine not sanitizing when we ran it a couple times. Sanitizer was not pulling. CDI- PIC primed the machine and ran it a couple more times. Dishmachine is not working properly. Ensure that the dishmachine is properly dispensing sanitizer by verifying with the chlorine test strips often, suggested to check in the AM, Midday and PM.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed the food debris on slicer and without a cleaning time. CDI- Discussed the cleaning frequency, Slicer was recleaned and sanitized during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad in the display case at 43F. CDI- Tuna salad went back to blast chiller. sliding door to display case was slightly open therefore warming up the tuna salad. All other products in the case were below 41F. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the London Broil (cooked to 130F for 112 mins) in the display case without a disclosure. Reminder was on the window of the case. Explained that the disclosure is needed to be present with the product.
Disclosure shall include: Identification of the animal-derived foods by astericking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw of undercooked ingredients. CDI - Disclosure was placed on the product label in the display case, which states that the London Broil is served undercooked. Reminder is on the window of the display case. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 dry ingredients bins (flours) in the dry storage area not labeled. -REPEAT- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and containers wet stacked. -REPEAT-
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed serving utensils stored with the food contact facing different directions |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scratched and scored.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed brown rice stored in a storage container with side clasps, not easily cleanable in the sushi prep refrigerator. |
|
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 interior of some refrigeration units used to store single service items in need of cleaning. |
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