|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shrimp sauce (“bang bang” sauce) in fliptop 1 at 52F, raw chicken breast in lowboy 1 at 44F, melted butter on prep top at 80F, and short rib left inside steamwell from last night at 48F.
CDI-Fliptop and lowboy observed in defrost. Sauce put in lowboy, which returns to 41F within 30 minutes. Melter butter and short rib voluntarily disposed of. EHS advises PIC to adjust defrost settings. (-3) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed many TCS items throughout the facility without date marks. CDI- EHS provides education about proper date marking with PIC and staff present. All items dated.
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed salmon filets, risotto, crab salad, tomato salad, and corn salad dated for 01/28-01/29 inside lowboys at cook line. CDI- PIC voluntarily disposes of expired items. (-3) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on floor inside downstairs WIC’s. (-0) |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler wearing several loose bangle bracelets while handling food. CDI- EHS discusses approved jewelry with employee, who removes bracelets. (-0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed can of WD40 beside single service articles at warewashing area. CDI- WD40 relocated. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed spoons with splintering wood in use at prep top. CDI- PIC voluntarily disposes of wooden spoons. (-0.5) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed sticker residue on several dishes stored as clean. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed need for re-grouting to flooring in main kitchen and rusted metal ramp into downstairs WIC. Repair at earliest opportunity. (-0) |
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