| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); All food handler drinks shall be stored below food, food contact surfaces, clean equipment and linens. Observed employee drinks on prep tables. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Observed meats being stored over ready to eat items throughout kitchen. Observed a couple of containers of food that was uncovered in the walk in. Keep all stored foods covered to prevent contamination. Store all foods according to final cook temperature. CDI- Foods were rearranged and covered during inspection |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P); Meat sauce that had been reheated was 102F. Reheat all previously cooked and cooled foods to 165F. CDCI- Meat sauce was removed form hot hold and reheated to above 165F duringi inspection. Repeat |
|
22
|
0
|
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); Observed 7 containers of pasta sitting on prep tables that ranged from 47F-52F. Maintain all cold foods 41F or below. Pasta was made today so it was allowed to be placed in refrigeration. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf); Observed calamari being thawed on a sheet pan at room temperature. To properly thaw foods, use refrigeration, leave foods under running water, or thaw in the microwave as a pat of a continuous cooking process. CDI- Calamari was placed under running water. Repeat. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Observed numerous boxes of foods stored on the floor in the walk in cooler. Keep all food storage at least 6 inches off of the floor. Repeat. Owner stated that a delivery had been made today. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Observed tongs being stored on oven handles. Store tongs in a clean and dry location. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C); Do not reuse single use cheese containers. These containers are snot easily cleanable or durable.
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C); Store all paper goods at least 6 inches off of the floor. Observed boxes of paper goods stored directly on the floor. |
|
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); Replace torn gasket on cook line refrigerator. Chest freezer door is in poor repair. Insulation is exposed when door is opened. Repeat. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Precleaning (C); All sticker and sticker residual must be removed during the wash process. Observed sticker and sticker residual on the sides of containers and bottles that were stored as clean. |