|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed salmon cooked to 132F when the customer ordered it well done- cdi put back on grill where it meat 147F before being served. Have chefs use their thermometers. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the 2 door reach in holding TCS foods at 46F today- cdi all foods that were in the unit for 2 hours or more were discarded by PIC and the others(fries, fruit, thawing items) were moved to the walk in cooler where they fell quickly to 45F. Lettuce and corn beef were stacked to high on the make table and were holding >45F- cdi top of corn beef discarded and lettuce moved to the walk in. |
|
21
|
0
|
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 TCS items such as ground sausage and hotdog chili that were pulled from the freezer to thaw the day before and did not have a pulled from the freezer date on them- cdi back dated.
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 creole that was made on 1/24 which was past its 7 days allowed- cdi discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence-Original Containers - PF
7-201.11 Store toxic materials to avoid contamination. -P
Observed degreasor stored on a rack with sauce bottles that had no label- cdi moved to dish area and labeled. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed dust and grease build up on clean dish racks in the back. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Cleanliness of equipment looks better today but keep working on the back beer cooler and the bar glass slide cooler tracks. Clean hood on the cookline. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 dust on the ceiling and walls throughout and on shelving hanging from the ceiling.
Thank you for replacing the walk in cooler floor with diamond plate. |
|