|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
** Observed Chopped beef and chicken in a pan in the prep unit at 48F degrees and was over filled. CDI- The chicken and steak was moved to the WIC to be cooled because it was prepped at 1pm. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed concentrations of 200ppm for chlorine or 400ppm for quaternary ammonia. P
*Observed that the sanitizer bucket was above the 200ppm limit for an approved sanitizer. CDI- The sanitizer bucket was diluted to appropriate sanitizer strength. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Everyone handling food shall have a hair restraint if they have hair. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 - Washing Fruits and Vegetables: Raw fruit and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, cooked, served, or offered for human consumption in ready to eat form.
*Observed bell peppers being cut from the provider box and through discussion that the establishment cuts then washes the vegetables. Ensure that the whole vegetable is washed prior to prepping and cutting. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.** Gasket to walk-in refrigerator and freezer are in bad repair and need to be replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. ** Remove the buildup on the walkin doors, walls. Detail clean handles of equipment. Detail clean shelving in the walkin coolers, freezers, and drying racks.. Detail clean the tops and sides of knife holders. Detail clean rack used for sheet pans. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. **Metal backsplash behind expo line needs to be detailed due to grease and debris build-up. Floors under cooking equipment need to be detailed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 - Ventilation Hood Systems, Drip Prevention: Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Observed drips forming along hood vents. Need to clean more frequently.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed a wallet, air pods, and keys being stored above prep units and tables. |
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