|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dishwasher providing 0 ppm chlorine. PIC made a call to chemical company for service. Verification required within 10 days of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cherry tomatoes, and flounder holding at 44F in cold side flip top. CDI - All items discarded. REPEAT. EHS will re-visit to ensure cold unit is able to cold hold TCS foods at 41F or below. Facility currently running on limited menu and TCS items will not be kept in unit until repairs can be made. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 curry sauce held in flip top since previous day without date mark. CDI - PIC correctly date marked container for 9/17.
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 cooked apples with date mark of 9/10; time/temperature window had expired. CDI - Discarded. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both female employees working with food and clean utensils without hair restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked on clean dish shelving. REPEAT. |
|
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. Observed shelving in dry goods area in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency. REPEAT. *Points kept at zero due to low risk and improvement in overall cleaning* |
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