|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed spoons, ladels, tongs, and other food contact surfaces not being cleaned every 4 hrs. PIC states that these items are being cleaned every 24 hrs at the end of every work day. CDI - EHS advised to wash, rinse, and sanitize every 4 hrs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top unit. CDI - moved the chicken to the reach in unit. Advised to store product in the container inside the holding well, not in a separate container on top of another container. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer above 200 ppm. Test strips bleaching out. CDI - diluted solution and advised to use test strips when making solution to prevent creating a toxic chemical. proper concentration of sanitizer is 50 ppm - 200 ppm. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw meat thawing in standing water. CDI - advised to thaw under running at room temp. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-To-Eat form. Observed sliced mushrooms that were not washed before slicing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed cardboard underneath tables and underneath rice cases; all cardboard exposed to splash and spillage. Advised to not use cardboard. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment solution dirty. Advised to keep solution clean. |
|