|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving trays, metal containers, dressing squeeze bottles, plastic containers, spoons, bowls, salad prep boards, and covers soiled with greasy film and food debris and containers with leftover sticker debris. Verification required.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed thermometer that was soiled stored as clean. CDI item cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed goat cheese, cooked onions, corn, feta cheese, grilled chicken, steak, and meatballs stored above 45F. CDI items uncovered to allow cooling. Repeat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lettuce and spinach that was not dated with a time stamp. CDI time stamp provided. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed kale and lettuce containers that are stacked in deep plastic containers and stacked and covered tightly while cooling, and observed tomatoes that were tightly covered while cooling. CDI items uncovered and items separated. Verification required. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets soiled with food debris. |
|
42
|
1
|
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 dishes throughout kitchen that were cleaned wet stacked. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving above prep area and in walk in that was rusting. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes that were actively washed in 94F water. CDI hot soapy water added.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes actively washed and sanitized in soiled sanitizer water. CDI water dumped and more santizer added and dishes washed again. |
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