|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed employee twist top drinks stored near clean equipment, cutting boards and utensils. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a container of raw eggs and a container of raw beef stored above RTE produce and salsa. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. |
|
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- Observed chicken (119F), steak (122F), pork (125F), beef soup (128F), beans (127F), and rice (131F) all below 135F. CDI- PIC reheated items to at least 165F. See temp chart. PIC also adjusted hot well units to function on high. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed green salsa (44F), red salsa (45F), and cheese (42F) all above 41F. CDI- PIC was informed all TCS foods must be kept at 41F or below. No points deducted for first time of violation being noted since 2019 state memo. |
|
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 squeeze bottle and metal shaker on cook line in use without a label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - Observed unit using absorbent cloths under cutting boards and absorbent bungee cords being used to hold plastic containers in place. Ensure all non food contact surfaces are smooth, cleanable, and non absorbent. |
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