|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, sliced cheese, Raw tuna, raw mahi, raw chicken, raw hamburger at 42-43F. Prep top cooler TCS products reading over 41F all items moved to the walk-in. Addressing the issue with the prep top needs to be checked to have the temperature of the unit at 41F or below. At the time of inspection PIC will not put all TCS product in the walk in and will only hold cut tomatoes, lettuce, cheese on ice and all raw items such as chicken and hamburger will be iced down. PIC stated will contact owner again and stated the 2 door was repaired from last inspection. CDI all product was moved to walk in cooler rechecked after 45 minutes and product had cooled to 41F. Addressed temperature logging temperature of prep top after prep top is repaired again. |
|
47
|
1
|
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) Observed many of the shelving throughout the walk-ins rusted and not in good repair.
4-501.11 Maintain equipment in good repair. Maintain equipment in good repair to prevent contamination of TCS food product.
4-501.11 Maintain equipment in good repair. Observed 2 door prep top unit not properly cold holding TCS foods at 41F or below. Have unit repaired so that TCS foods are maintained at 41F or below. Observed ice buildup on the grate of the condenser unit in the walk in freezer. Keep all equipment in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils 4-602.13 Nonfood Contact Surfaces.
Clean throughout equipment door handles, wipe out inside cold holding units, other non-food contact surfaces to keep clean of soils and food debris. Remove grease build-up from all cooking equipment such as the range doors, reach in cooler, and walk in cooler door. Detail clean the splash on the sides of prep reachin ref. units, shelving in walk-ins, bottoms of reachin ref. units throughout. Detail clean and remove the dust buildup on the ice machine filters and the filter cover. Detail clean and remove the buildup on the top of the dish machine. Detail clean and remove the buildup on rolling carts, shelving throughout. Detail clean and remove the buildup on the gaskets of all reachin ref. unit. Detail clean all dry storage shelving by the prep tables. Observed mineral buildup on the sinks, prep sinks, faucets throughout the facility to include inside the steamer, dish machine. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Deep clean floors under soda boxes and lines, behind grill, under equipment, stove and under high traffic areas especially under prep areas. Observed floors, walls and ceilings throughout the facility in need of cleaning due to food debris, grease residue, and food splatter build up. Clean as often as needed to prevent and reduce the build up. Observed grease buildup on the floors, baseboards behind the fryers/grill area. Detail clean and remove the grease buildup on baseboards behind and under all prep tables, dish machine, 3 compartment sink. Observed ice buildup on the condenser grate in the walk in freezer. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters (C) Observed dust/grease buildup on the hood filters. |
|