|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)(1-4) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. (C) Cleaning needed on shield of ice machine to remove black and pink build up. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed two containers of cheese and container of spinach artichoke dip between 43-46F degrees on the flip top cooler by the fryer. Ensure TCS food maintain temperature at 41F degrees or below. Verification required EHS will return with in 3 days to verify unit is working properly. Corrected PIC voluntarily discarded spinach dip, cheese was portioned today and was placed back in walk in cooler to cool back down. Improvment noted as all other items throughout establishment were 41F degrees or below only 3 items observed out of temperature. Points increased next inspection if violation continues. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. (Pf) Observed broccoli, and rice stored below 135F degrees under the heat lamp along the food pass. PIC stated items are held on a 4 hour hold, EHS observed 4 hour time stamp label on product. However, no Time as a Public Health Control Procedure was provided during the inspection. Must provided and follow written procedures for holding food out of temperature for 4 hours or less. Corrected EHS emailed procedure for PIC to fill out and hold on file. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. (C) Observed multiple wet wiping clothes stored on prep tables and prep sink along the main cook line, and back prep area. Ensure wet wiping clothes are stored in sanitizer buckets. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed in-use utensils being stored in water less than 135F. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. Corrected scoops moved to dry container. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. (C) Additional cleaning needed obottom shelves of all equipment and tables, the inside of several low boy coolers along the cook line. Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat violation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. (C) Additional cleaning needed on the outside dumpster surface to remove trash and leaf debris. Points increased next inspection if violation continues.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. (C) Keep dumpster door lids closed to prevent pest harborage. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. (C) Observed missing grout between floor tiles and cracked tiles throughout kitchen. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions. (C) Additional cleaning needed on floor under equipment throughout the kitchen especially behind the main cook line and behind the fryer station. Observed food residue and water trapped between floor tiles with low or missing grout. Physical facilities shall be cleaned as often as necessary to keep them clean. |
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