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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 |
|
|---|
|
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 raw scallops, raw salmon and raw chicken stored in back row of flip top cooler, behind ready to eat foods (quinoa, tomatoes, cheese) in the front row. Storage of raw meats has the potential to drip into ready to eat foods when being handled. CDI- PIC reorganized flip top cooler so all raw foods were in front row, separated from ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with significant food residue buildup. Observed potato cutting machine with significant food debris buildup on the food contact surfaces of the machine. CDI- can opener and potato cutting machine sent through dish machine for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on plastic baffle walls on the interior of the machine. Clean more frequently to avoid buildup. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding around 48F during beginning of inspection. PIC was not aware of any equipment issue with the walk in cooler. See temperature chart. All items cold holding in the flip top units had been there overnight. CDI- PIC voluntarily discarded all TCS foods that had been out of temperature for more than 4 hours, see product disposition form. Repair man for walk in cooler arrived during inspection to fix unit, stated that unit had begin to ice up on the back, causing rise in temperature of the unit. Unit was fixed and holding at 38F by the end of the inspection. VR by 7-31-21 to ensure walk in cooler is holding at proper temperature. |
|
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 a salt and pepper mix not properly labeled on cook line. Employee stated that it was a salt and pepper mixture. Observed spices and salts without label. |
|
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 walk in cooler holding at 48F at beginning of inspection. Ensure equipment is maintained in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup throughout the facility, specifically shelves in the walk in cooler. Observed dust buildup on shelving in the dry storage area. Observed gaskets throughout facility with food debris, in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink near cook line slowly leaking water from faucet, repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and ceiling near hood system with yellow buildup on walls. Ensure more frequent cleaning. |
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