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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employees may have a drink in food prep rooms as long as it is stored in a closed container and below food prep surfaces. Observed employee drinks stored on prep tables. Move all drinks to the bottom shelf of the prep tables. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Quat sanitizer should be at least 200ppm. A bucket of sanitizer was found to be at 0 ppm. CDI by placing fresh sanitizer in the buckets. NOTE: inspection was completed between the breakfast and lunch time. Fresh santizer was placed in the bucket. I do think that the fresh bucket was not given time for the sanitizer to flow into the line.
PICs were instructed and educated on how to test the dishmachine in the grill and it must be checked daily. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Food should be held cold at 41 degrees or less. Items in the drawers under the grill with the door cracked was not cold enough. Items in the bulk deli display area that had not been opened all morning and was covered since last night was between 42-46- fish and shrimp were thrown out. CDI by throwing food away food that was out of temperature.
Food from case is being moved to meat market case with temp logs being taken and case being sanitized before using. Ready Refrigeration has been called for repair. |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
All TCS foods that are held for more than 24 hours shall be date marked and held for no more than 7 days. This has been an issue in the past- multiple items were thrown out. CDI, it was voluntarily discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) NO POINTS TAKEN
Clean items must be kept in a clean container- clean all the containers in the back that have debris inside. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Non-food contact surfaces shall be maintained clean. There is an accumulation of food debris under the flat top, sides of equipment, drawers, wheels on units, shelves, rolling carts- kitchen needs a deep clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors walls and ceilings
Clean ceiling in cook area of dust. Clean all the floors esp under all the equipment. Clean walls by the ketchup area and behind equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Lighting in food pre areas should be 50ft candles. Lighting in the fries prep area was 10-34ft candles. Some of the lights in that area were not working. The PIC was informed.
Hood in back kitchen was not put together and pictures were went to fire inspector, Nicky Jennings. |
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