|
|
| 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 |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed packages of sandwich meats stored on molded contact paper on a sheet pan in walk in cooler. CDI-discarded meat , paper, and cleaned pan. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 sandwich meat kept past discard date. Dated 10/20/16. All foods 41F and below can be kept for 7 days. Foods 45F can be held for 4 days. CDI-discarded
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 cooked apples, sliced ham not dated in coolers. CDI-dated and discarded |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed containers of precooked bbq being that in hot, standing water. Thawing must be under cold, free flowing, running water, in coolers, or in microwave as a apart of the cooking process. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Provide thin probe thermometers such as digital. Observed 2 dial thermometers. Verification needed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Discontinue using bowls as scoops. Scoops must have handles. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Discontinue storing single service items on floor in storage room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair, replace, or remove all broken equipment. Repair cooler and warmer. |
|
47
|
0.50
|
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. Clean inside microwave, reach in freezer, and broken warmer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor and ceiling where needed. |
|