|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored on shelf above food in walk-in cooler. Observed personal drink stored on cart next to bread and above can food in kitchen. CDI: by relocating. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment:
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods inside walk-in cooler not covered. CDI: by covering |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed boiled eggs inside bottom of flip top cooler at 81 deg F. CDI: by discarding. Observed several foods inside prep cooler that were brought out from walk-in cooler about 9:30a above 45 deg F (see temp chart). These foods are used frequently during lunch rush. Discussed TPHC for TCS foods inside cooler. CDI: items were placed on time during inspection and will be discarded if not used in 4 hours. TPHC form reviewed with operator and emailed.
Return visit needed by 7/20/18 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed windex bottle stored next to food on back prep table. CDI: by removing.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in bucket too strong for FCS. CDI: by diluting by REHS to proper concentration 50 -100ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn and with deep cuts.
4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler rusted. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease, build-up and residue on non food contact/cooking surfaces inside kitchen including gaskets, reach-in coolers/prep units, hood filters, outside of dry good containers, and fryers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up of grease and residue on walls and floors throughout kitchen. |
|