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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed pork and beef in hot holding with temp below 135F.
TCS FOOD Hot and Cold Holding - (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P)
CDI - Food was reheated to reach the appropriate temp. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - (Pf). Observed bleach stored in a spray bottel not labeled with the common name. Chemicals not in original containers must be properly labeled to prevent contamination of dishes, utensils, and food. CDI - PIC labeled the spray bottle.
7-204.11 Sanitizers, Criteria - Chemicals (P). Observed sanitizer in the wiping cloth bucket mixed with soap measuring 0ppm.
Sanitizers, Criteria- Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P)
CDI - REHS assisted PIC in preparing sanitizer in the wiping cloth bucket; sanitizer measured 50-100ppm. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Observed working containers of oil and water on the cook line not labeled with the common name of the food.
Food Storage Containers, Identified with Common Name of Food- Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Observed wet wiping cloths not stored in a sanitizer bucket.
Wiping Cloths, Use Limitation- (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - (C). Washed and cut avocados observed with stickers still on them. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption. |
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