|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with dried buildup on blade and mechanism. CDI - relocated to dish for re-cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes holding at 129f in hot well at line. CDI - PIC reheated to above 165f as product had been on line less than 2 hours. Ensure TCS foods are held above 135f when in hot holding. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods and equipment such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of whole potatoes cooling on sheet pan placed on rack not spaced apart in walk in cooler. CDI - PIC cut potatoes into smaller pieces and spread out on pans into the freezer to quickly chill. When cooling food, use methods that allow them to cool quickly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed employees soaking cleaned and sanitized utensils in hot water for polishing. Cleaned, sanitized, and air dried utensils may be polished with a clean dry cloth. Do not wet clean utensils in water or sanitizer for polishing. |
|
45
|
0
|
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. Observed damaged gasket on line reach in cooler and damaged door handle on upright cooler. Observed some shelving with rust/corrosion present. |
|
47
|
0
|
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. Observed buildup and splatter on some shelving, on exterior surfaces of dish machine and other various equipment items at line. Clean frequently to prevent buildup. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed womens restroom toilet in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 some buildup on floors under/behind equipment in back of house areas. |
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