|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fried chicken, potatoes below 135F in hot holding cabinet. CDI- voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Tenders, wraps, and meatballs packaged in house held above 41F on floor aisle case. CDI- Foods packaged previous days voluntarily discarded. CDI-Foods packaged today sent to blast chiller for rapid chilling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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: Salt and pepper herb turkey not date marked on white board. Employee marked wrong item instead of salt and pepper turkey. CDI-allowed to date with correct date. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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: Breakfast items held on TPHC not marked with begin or end times for time holding. Verification of TPHC procedures being followed within 10 days. |
|
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. Wet stacking of containers observed. |
|
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. Door gaskets of several coolers torn. Gaskets have been ordered. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Some ports in spray arms of dish machine clogged with blue tape / stickers. Maintain spray ports clear as needed. Ports cleared during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Moisture build-up at cold drawers supporting pink build-up at gaskets. Moisture build-up in tight areas around chef's case resulting in pink, black build-up. Dust build-up at hood vents at grill. Black build-up on door gaskets of coolers. |
|