|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Dishes shall be clean to sight and touch. The disches appeared clean;however there were some date marking stickers left on them. Before washiing the dishes, remove all of the sticker/label and any label adhesive or residue. If there are stickers left on the dishes they will be considered dirty. Correction: education, the containers with stickers were removed so they could be rewashed, rinsed and sanitized. REPEAT (1.5pts) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked shrimp and raw shrimp being prepped at 3-comp sink at the some time. CDI- cooked shrimp was removed and placed in the walk-in cooler. -zero- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
Non food contact surfaces shall be smooth, easily cleanable and non absorbent or corrosive. The shelves in the walk in cooler are rusting.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The bottom of the prep cooler has condensation build up in the bottom. Have the unit repaired to prevent accumulation of condensation build up. The condensate is not clean and containers are stored in the condensate. This is not allowed.
4-501.12 Cutting Surfaces (C)
The cutboard (rectangular shaped ) need to be resurfaced and destained or replaced. The board is scored, rough and discolored. It is no longer easily cleanable. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Non food contact surfaces shall be cleaned at a frequency to prevent build up. Kitchen equipment and surfaces need cleaning through out (shelves, walk in cooler shelves, walk in cooler gasket, hand wash sink, etc). REPEAT (1.0pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Floors need cleaning under and around equipment, throughout the whole kitchen. REPEAT (1.0pts) |
|