|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at back hand wash sink - staff able to correct, CDI by fixing dispenser. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus and quinoa above 41F on line and in display cooler. Display cooler does not hold 41F or below, items in here are generally on TPHC, but hummus and quinoa are not; these items were placed on service line from display cooler. Back two reach-in coolers across from grill do not hold proper temperatures, found all items at 47F and above. CDI for a temporary measure until new coolers come in is to use TPHC; new coolers expected by mid-October. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Aleve stored above food prep area - CDI by discarding. |
|
31
|
1
|
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 4 pans of cheese sauce in walk-in cooler, prepared yesterday, all at 43F and above - were supposed to be placed into blast chiller to cool, but likely were not checked prior to being covered and stacked in walk-in cooler - must completely chill to 41F and below within 6 hours before being covered, stacked. CDI by discarding all 4 containers of cheese sauce. Repeat |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility kitchen area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans on shelves for re-use wet-nested. All utensils must be completely air dried prior to stacking. Suggest placing items in pyramid style to allow for complete drying, using clean fan placed so as not to cause contamination to assist in air drying. Items placed back for re-washing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that were very scarred and unable to be effectively cleaned and sanitized. Replace or have professional planed smooth.
4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelves in walk-in cooler - these cannot be effectively cleaned - replace or have professionally re-coated - do not paint. |
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