|
|
| 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) Employee placed raw turkey sausage onto grill line with gloves and began handling ready-to-eat foods without a glove change or handwashing step. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat foods. CDI: Employee's hands were washed and gloves were changed. PIC educated of requirements when handling raw foods. Raw food storage chart was reviewed after inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Multiple plates, utensils, and food storage containers, stored as clean, were soiled with food debris. CDI: Dishes were sent to dish pit for further cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Ranch and bleu cheese in server station flip-top were maintained above 41F. Sliced cheese was stored above 41F on make-line table. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Ranch and bleu cheese were voluntarily discarded by PIC. Cheese was voluntarily discarded. Repeat violation; half-points deducted due to improvements of overall cold holding storage methods, proactive repairs, and temperature log monitoring. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Bucket of sanitizing solution was stored on make-line table next to containers of food. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment utensils, linens, and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials in an area not above these items. CDI: Sanitizing solution relocated. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for storage. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Wall near the dish pit was damaged with a hole near cove basing. Physical facilities shall be maintained in a state of good repair. Repair wall. |
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