|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Multiple trays in the walk incomer of tcs foods such as sausage, hot dogs, link sausages, pinco and macc and cheese found past the disposition date. Date and discard in 7 days. All discarded. CDi |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Multiple chemicals found stored on food contact surfaces, above prep sinks and where utensils are stored. All removed and placed in chemical storage. Store chemicals where no contamination will occur. CDI. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests
Mice droppings found in side the hall way storage closet. Remove droppings from the floor and eliminate pest. Control by measures using glue traps and ensure no entry places are accessible. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace worn gaskets on the avanco low boy condiment coolers. Replace rusty racks. Equipment shall be maintained in good repair. Replace worn cutting boards.
4-501.12 Cutting Surfaces (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the exterior of the ware-wash machine along the door jambs, interior doors and surfaces with accumulation. Clean the 3 comp sink walls lines, drainboards and sink vats. Ware-washing equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean the prep condiment units along the lids and interior reach-in portions. Clean the cook line equipment, fryers, griddle lines, atvanco prep tops, lower grill drawers, shelf lines and racks. Clean the knife holder with build-up along the housing. Nonfood contact surfaces shall be cleaned at a frequency that prevents the accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the FRP panel walls throughout and remove splatter where observed. Clean the ceiling tiles with dust build-up and replace ceiling tile that are not smooth and easily cleanable. Clean the floors along the walls and under equipment. Grease build-up observed along the cook line floors. The PIC is advised to continue cleaning efforts as the establishment moves towards compliance. Physical facilities shall be cleaned as often as necessary to keep them clean. |
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