|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food must be covered in walk-in freezer to prevent x-contamination. Food shall also be arranged in food equipment so that cross contamination of one type with another is prevented. CDI-Pic covered food. Raw steak and shrimp stored with sliced cheese in walk-in freezer. Pepperoni and chicken stored in one door freezer and walk-in cooler opened/uncovered. CDI- Pic relocated items and covered food to meet storage requirements. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): . Food contact surfaces shall be clean to sight and touch. Meat prep sink not cleaned and sanitized after thawing raw fish. CDI-Employee cleaned and sanitized sink. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): . Hot holding TCS foods shall be held at 135°F or above. Eggs, link sausage, patty sausage, country ham, tornado, steak, chicken fillets, and chicken wings temping less than 135°F on hot bar, grab n go, and hot dog warmerCDI-Wings cooked less than 30 min ago per employee . Wings heated to 165°F then transferred to hot bar. All other items were voluntarily discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be stored at least 6 inches above floor. Observed food stored on floor in walk-in freezer during visit. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Sanitizer must be prepared for storage of wet wiping cloths between use. No sanitizer prepared. CDI-Pic prepared sanitizer solution. |
|
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 (C): Inside and outside of food prep cooler, under hot bar, hot bar, under flat top grill, sides of fryers, pizza oven, ovens in back of kitchen, racks inside walk-in cooler, and inside cabinets under beverage dispenser needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Floors need additional cleaning under equipment in kitchen, in restrooms, and around base coving in kitchen. Walls in restrooms need additional cleaning.
6-201.11 Floors, Walls and Ceilings - Cleanability (C):Ceiling tiles are not easily cleanable in restrooms. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee beverages shall be stored to prevent cross contamination. Observed employee beverage stored on food preparation table. |
|