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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
Verification Required. 5-202.12 Provide at least 100F water at handsinks. -Pf
Observed handsink in kitchen only reaching 80F. PIC stated scald protector needs to be replaced.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towel dispenser not working at start of inspection. CDI- Dispenser was fixed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lettuce cooling down with no temperature change in 43 mins. CDI- Lettuce was placed in ice baths. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment. 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 the following items with an expired date mark: veggie burger(01-23-20) 4 containers, slaw(01-19-20) and cucumber salad(01-23-20). CDI- All items were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 lettuce cooling down with no temperature change in 43 mins. Lettuce was cooling down in a 20 litter container. Facility also had container covered up CDI- Lettuce was uncovered, portioned out in two containers, and placed in ice baths. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed the following sauce bottles not labeled: teriyaki sauce, soy sauce, and margarine. A shaker of seasoning salt was also not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat Violation-1 pt- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bucket of pickles stored on floor. CDI- Pickles were relocated to at least 6 in above the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed quat sanitizer bucket at 0 ppm. CDI- Refilled with fresh solution at 200 ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-501.11 Maintain equipment in good repair.
Observed split gaskets at flip top reach in. Gaskets need to be replaced. |
|