|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Foods shall be protected from cross contamination by separating raw foods from ready-to-eat foods and storing opened foods in covered containers. Raw shell eggs stored with hot dogs and opened pancake mix stored with ribeyes in 1 door cooler in unit. Raw chicken stored above opened biscuits and condiments stored below raw shell eggs in 2 door cooler and freezer in commissary. CDI-PIC rearranged coolers and freezers for proper storage and closed food. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Cooling food shall be achieved by leaving food uncovered, use of shallow pans, using ice as an ingredient, or quick chill in freezer. Observed biscuit gravy stored in covered container in 1 door cooler temping at 135°F. CDI Pic relocated gravy to freezer and uncovered to finish cooling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C): Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows and doors, as well as the use of screens on windows and doors. Screen door on unit is not tight fitting and screen is damaged. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean utensils shall be stored in a clean dry location where dishes are not exposed to any contamination. Observed clean utensils stored in contact with chemical distribution lines and stored behind utensil sink on unclean surface. Other clean utensils stored on soiled wet linen on three compartment sink. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Warewasher equipment shall be cleaned before use. Three compartment sink visibly soiled. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Ceiling in restrooms are not smooth and easily cleanable.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Base coving is not attached at floor/wall juncture under hand washing sink in commissary. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured today at three vat sink-16 fc, FP cooler- 40 fc, hand washing sink- 10 fc and at food prep areas- 44fc. At least 50 fc is needed at food prep areas and 20 fc at 30 inches above three vat and hand washing sink. |
|