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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean ice machines to prevent accumulation. Observed ice machine with pink and black debris near chute area.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer near dry storage, strainers, plastic bowls, and ramekins soiled with food debris. CDI items moved to sink for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed short ribs, polenta, pork sausage gravy, and chicken stock from night before at 44-46F. CDI items discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed diced butter that was not dated. CDI item dated. Observed short ribs (12/21), clarified butter (12/31), hombog Brie cheese (11/27), melted butter (10/14), and tomato paste (10/27) held over 7 days. CDI items discarded. Repeat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed polenta, pork sausage gravy, short ribs, and chicken stick that was cooling in covered in deep containers over Night. CDI items discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF
Observed water damaged quat strips. Verification required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of waffle maker, robo coup, and interior of reach in drawers with debris. Repeat. |
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