|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employee re-contaminated hands at handsink after washing. CDI- PIC corrected employee and hands re-washed correctly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: items in prep tops at sandwich make and salad make coolers holding above 41F. Refer to temperature chart above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: cooked carrots, cooked onions, pimento cheese (house made), sliced tomatoes in line prep top not dated. CDI- all voluntarily discarded. Found items on cooling carts dated with previous day's date. CDI- allowed to change to today's date. Found items in specialty case dated for 8 days. CDI- discussion with specialty foods manager re proper date marking to reflect 7 day maximum hold time.
*** no signature due to Covid-19 precautions. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: No Disclosure for eggs benedict on Brunch Menu. CDI- new brunch menu template had asterisk added to it while on site. Consumer Advisory for skirt steak in butcher's case missing. CDI- new Advisory printed and placed on case. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of glass cleaner labeled as sanitizer. CDI- bottle re-labeled while on site. |
|
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: Found grilled chicken, shrimp, pasta salad, egg salad cooling while tightly covered and/or in deep volume. CDI- all vented/ spread on sheet trays. All items reach 41F by end of inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on cutting board at butcher's case. |
|
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. Door gasket split in reach-in cooler at line. Replace damaged door gaskets as needed. |
|