|
|
| 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 |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. REPEAT. Observed raw steak stored directly above and beside pre cooked chicken. CDI. PIC changed the storage. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed ham, turkey, cheese, steak, eggs, grill tomatoes, cold holding in RI and prep unit at temperatures above 41F. PIC voluntarily discarded.
Will be back in 10days to check on the holding temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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, cheese in RI with no date mark on them. CDI. PIC date marked. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of fries stored directly on the floor in the WI FREEZER. CDI. PIC removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use ice scoop stored directly on the juice dispenser top. CDI. PIC removed. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
REPEAT. 4-501.11 Maintain equipment in good repair.-REPEAT. Observed the grill drawers across the waffle makers unable to hold food at right temperatures. PIC placed the unit out of service and will be back in 10days to check on the unit. The unit should not be used without a confirmation from the Health inspector. All other food in the unit voluntarily discarded. Repair all equipment that is damage in the facility. |
|
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.-REPEAT. Thorough cleaning is needed outside and inside of ALL equipment including micro wave as build up was observed in them. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily
cleanable.-Cleaning is needed along the walls, where splash and discoloration is occuring. Cleaning is needed in the corners of
floor, behind and underneath all equipment. Deep cleaning is needed throughout the entire facility.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles, ceiling covers around the facility. Needs to be repaired. |
|