|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
Yes |
2-401.11 Eating, Drinking, or Using Tobacco (C). Provide a lid or cap for employee drinking cups or bottles and keep them off of work surfaces. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Maintain inside of commercial crock pot free of leftover rice, clean and sanitized. CDI. Crock pot was taken to dishwashing area to be washed, rinsed and sanitized. |
|
22
|
0
|
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) Maintain cold held foods 41 degrees F or less. CDI Chicken legs/wings were rapidly cooled to 41 degrees F. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) Provide an accurate thermometer for one of the sandwich coolers. CDI A thermometer was provided. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Store all food containers(bin full of lemon) at least six inches off of the floor in the walk in cooler . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Allow all utensils(pans) to air dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-205.10 Food Equipment, Certification and Classification (C). Crock pot must be ANSI approved or commercial. |
|