|
|
| 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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with old food debris on the corners and on equipment. CDI-PIC broke down and took to be washed. Repeat Violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit across from grill was at 50F, breaker had flipped last night. CDI-Items that were in unit were voluntarily discarded, items from this morning were brought back to walk-in to cool. Observed walk-in in at 44F, food holding at 44F (shrimp, lettuce, noodle, pork) CDI-PIC called maintenance and person came out during inspection, food items were moved to freezer. Observed stand up refrigerator with half and half and soymilk at 44F/45F. Stand-up was adjusted and decreased to 41F. VR required 9/15/19 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemarks on prep lines, some items prepped from previous morning (10am), observed cooked noodles, bags of lettuce, several pakcs of meat in walk-in with no dates. CDI-PIC datemarked. VR required 9/15/19 |
|
22
|
1
|
Time as a Public Health Control: procedures and 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. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked mushrooms and noodles being held on time with no written procedures for these items. Observed items being held on time with a 5hr time stamp. CDI-PIC fixed time-stamp, and added items to TPHC procedures. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of bleach with no label. CDI-PIC labeled |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp clothes sitting on cutting boards, not in sanitizer. Sanitizer container had 0ppm quat sanitizer. CDI-PIC noticed air bubble in sanitizer line, fixed and sanitizer was at 150ppm. |
|
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 wetstacking in dish drying area. Repeat Violation. |
|
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. Observed walk-in, prep unit, and stand-up refrigerator with temps above 41F (see temp chart) |
|