|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No certified food protection manager present during time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed cooked bacon stored below raw ground pork at bottom of prep cooler. Bacon was moved on top shelving and ground pork to bottom of unit. Foods shall be stacked by their minimum safe final cooking temperature. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - Observed chemical containers in cabinets above sanitizer basin and drainboard of 3 compartment sink. Cleaning chemicals were moved above wash basin of 3 compartment sink. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta - Metal seasoning shaker was not labeled. Ensure all working containers of food are labeled with name of food inside of it. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C) - Have the piece of sheet metal covering at the metal counter at drink station resealed. Nonfood contact surfaces shall be easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - Cleaning needed to basins of 3 compartment sink. Warewashing equipment shall be cleaned at least every 24 hours or as often as needed to be kept clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Cleaning needed on side of cooking equipment, metal table the grill is on, and inside prep cooler. Nonfood contact surfaces shall be cleaned at a frequency that prevent build-up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) - The floor sealant is peeling under grill and does not go all the way to the walling, exposing raw concrete. Flooring shall be nonabsorbent and easily cleanable.
6-501.12 Cleaning, Frequency and Restrictions (C) - Cleaning needed to flooring under cooking equipment, inside the old walk-in cooler that's being used as a dry storage, on walling near cooking equipment, and walling next to menu board. Physical facilities shall be cleaned at a frequency that keeps them clean. |
|