|
|
| 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 personal drinks on top of microwave and cooler drawer in kitchen. CDI: drinks discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat: 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep cooler tomato at 44F; slaw at 44F; provolone cheese at 45F, and shredded cheddar cheese at 45F. Observed inside cooler drawer raw shrimp at 42F. All other foods in compliance with the cold hold change of 41F/below. CDI: education provided; cooler lid closed; discussed TPHC or other ways to keep TCS foods cold. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods on the floor inside the walk-in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooler drawer.
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. Continue to work on cleaning in these areas. |
|
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 at especially at cook area. Some improvement noted. |
|