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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 1 large bowl of lentils, 1 container of rice, a bowl of chicken wings, 2 containers of cooked onion sauce, 1 container of cabbage, 1 piece of fish, several bags of beef, a beef chub and bread salad (contains cut tomatoes) in the walk in cooler holding above 41F. Observed 16 bags of lamb and 2 bags of beef holding above 41F in the tall reach in cooler near the hand sink. CDI- All items discarded. See #45 for more information. Observed beef and lamb "butter" sitting out above the grill. Beef and lamb "butters" were made in house from the fat of the meat they cut. Butter has been sitting out and in use for a week. CDI- IButters were discarded. Spoke to PIC about proper handling of the product (cold holding/ date marking/ cooling). |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed chicken wings, cabbage, beef broth and bread salad without dates. Items were made over 24 hours ago. CDI- Items discarded.
Observed beef and lamb butter on sitting on top of the grill without a date. PIC stated butter has been on top of the grill for around a week. CDI- Discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Clorox bleach cleaner/ disinfectant in use in the kitchen area. CDI- Chemical removed from kitchen.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser and grill cleaner in need of labels. CDI- Spray bottles labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices in need of labels. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer reading 0ppm in sanitizer bucket with wiping cloth. CDI- New sanitizer was made. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 50F. All food items in the walk in cooler temped by EHS, were at 50F or above. Cooler did not cool down any during the duration of the inspection. All TCS foods in the cooler from overnight were thrown away. All TCS foods taken from the cooler and placed in the hot wells of cooked for customer service were discarded. Observed tall reach in cooler beside the handwashing sink holding above 41F. Tall reach in cooler also did not cool during the duration of the inspection. The facility only has 1 operable prep top unit and a walk in freezer for use, currently.
NOTE: Facility voluntarily closed until the walk in cooler is fixed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves for food storage items in need of cleaning, Observed screen and shelves near hot holding unit in need of cleaning. Observed container housing clean utensils in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout. |
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