|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Baked chicken and pork chops observed in 120-130F temperature range. TCS foods must be held at 135F and above. CDI, PIC reheated both to 165F or above. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Multiple food pans observed in clean storage wet nested. Equipment and utensils must be fully air dried before stacking to prevent microbial growth. Rewash. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Knives observed missing paint. Equipment must remain in good repair. Replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Raw chicken cooler observed with debris. Equipment must remain clean to sight and touch. Detail clean. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C)- Corner near walk in cooler observed chipped/in disrepair. Surface must remain smooth and easily cleanable. Repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- Remove storage from behind store (plastic totes/crates/trash). Possible rodent harborage. |
|