|
|
| 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 Holding (P) - Temped shrimp and egg rolls on hot bar below 135*F; noted goal is to hot hold these items, as timer is set for quality and items are allowed to be kept past time if at proper hot holding temperatures. These two items were also the only ones double panned in hot bar. TCS food being hot held shall be maintained at 135F or above. CDI by emergency Time TPHC and employee voluntary discard when timer went off. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) - Back door needs new/more weather stripping where gaps can be seen along door frame and bottom of door when closed. Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors, and filling or closing holes and other gaps along floors, walls, and ceilings. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6in above the floor. Observed ice buildup contacting outer packaging within walk-in freezer. Make sure to keep cases closed and packages intact to prevent contamination to food products. Facility is currently using serving trays on top of cases of food to mitigate ice build up on packages. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) - Observed single service to go cup used to continuously hold drink spoon mixing utensil. Single use items may not be reused. Attempt to find a multi-use item to hold this utensil, or place on clean prep surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment shall be maintained in good repair. Repair minor shelf rust in reach in coolers. Work to repair ice build up in walk in freezer. Work to remove scale/staining in ice machine.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) - Observed chipping paint on egg dicer, please replace when able. Utensils shall be maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Physical facilities shall be maintained in good repair. Continue to work to repair areas of chipping floors throughout facility.
6-501.16 Drying Mops (C)- Observed mops drying inverted with mop heads up. After use, mops shall be placed in a position that allows them to air-dry without soiling handle, walls, equipment, and supplies. |
|