|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee beverages stored on shelf over warewashing area. CDI- Sous chef had employee to correct storage. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 One pan of cooked potatoes in walk in cooler dated 8/17. CDI- Sous chef voluntarily discarded. REPEAT
Comment: Noted that prepared foods dated for 7 day total storage, however; most food temperatures for prepared/ ready to eat foods range from 43F-444F. Prepared/ ready to eat foods must be maintained at 41F or below to store for 7 days. Coporate chef advised will implement policy for checking temperature maintenance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Deli meats, quinoa salad, and sliced cheeses tightly covered and/ or stacked during cooling process. See chart for temperatures. CDI- all items vented and separated. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Working containers of dry mix and oils in the main kitchen prep area, and wine bar area not labeled per rule. Label all. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Clean utensils being stored in sanitizer at front prep line. CDI- Corporate chef corrected storage. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items in prep and storage area not protected during storage. Invert/ protect during storage. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Single service items stored under drain lines/ pipes of handwashing sink at cheese station. Remove single service items and store to prevent possible contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Blade on can opener damaged. Replace blade and/ or opener. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up fan shield in walk in cooler at meat area and small counter top red fan. Cleaning is needed. |
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