|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 squash in buttermilk on top of cutting board at cookline temped at 63F. PIC stated they throw away at the end of the day. product was placed out at 12. CDI- discussed placing this item on TPHC, PIC has decided to keep product at 41F or below moving forward. |
|
21
|
1.50
|
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 Observed opened brie in the walk in cooler not date marked. Observed cheese fondue dip date marked with 11/02, but was made on 12/02. Observed in house made cooked meatballs in the reach cooler without a date. CDI - PIC able to determine the date prepped and allowed to date mark items.
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 in house made cole slaw date marked 11/22 and lobster sauce with a date of 11/26. CDI- Both items were voluntarily discarded during the inspection. |
|
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 several squeeze bottles of dressing and sauces unlabled in the reach in prep cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lugs and boxes of food on the walk in cooler floor. CDI- PIC removed off the floor and relocated. |
|
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. Observed handles to the middle prep cooler damaged/disrepair. Replace Observed metal plates used for breading a various other tasks throughout cooking in the kitchen in disrepair and diffcult to clean due to pinched edges. Replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a hole over the mop sink area. Observed caulking under the dishmachine is still needed. Observed the insulation on the walk in ceiling needed to be smooth and easily cleanable. Observed ceiling panels that are heavily discolored or torn/damaged are in need of replacement. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jacket and backpack stored with paper towels and supplies. Observed employee lunch stored on top of the prep cooler. CDI- Items were relocated to prevent contamination.
6-303.11 Intensity-Lighting - C Observed burnt light bulb over the prep cooler at cookline. |
|