|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
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). The ranch at the salad cooler was stacked above the fill line. The ranch above the fill line was cold holding above 41F. The ranch below the fill line was cold holding below 41F. The chili and the chicken wild rice in the 3 door cooler were cold holding above 41F. The chili and chicken wild rice had been left out during prep time. The tomatoes, lettuce, and coleslaw on ice were cold holding above 41F. Time/temperature control for safety food shall be held at 41F or less. The containers were placed on top of the ice not submerged in ice. CDI: The ranch that was above the fill line was relocated. The chili and wild rice were relocated to the walk in cooler to cool down. More ice was added to the container holding the tomatoes, lettuce, and coleslaw. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Pimento cheese, spinach dip, and roasted tomes were kept past 7 days. Ready to eat time/temperature control for safety shall be discarded if they exceed 7 days. The day the food is prepared counts as day 1. CDI: Food was discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). The chicken was cooling the a tightly covered container in the 3 door cooler. The sausage was cooling in a tightly covered container in the prep cooler. When placed in cooling equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI: The chicken and sausage were relocated to the walk in cooler and had the lids removed from the containers. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Single use items were stored on the floor in the back storage room. Single use items shall be stored at least 6in off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(A) Good Repair and Proper Adjustment - Equipment (C) - Repair the lid on the salad preparation cooler. Replace hood vent lights that are out. Repair the lid on the pizza preparation cooler. Replace the split gasket at the 3 door cooler. Equipment shall be maintained in state of repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the inside of the oven. Clean the outside of the refrigerators and freezers. Clean the inside of the microwave. Clean the hand sinks. Clean the carts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A) Cleaning, Frequency and Restrictions (C) - Deep cleaning is needed throughout the kitchen walls. Dust ceiling tiles, light shields, vents. Physical facilities shall be cleaned as often as necessary to keep them clean. |
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