|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meats were stored over cooked or ready to eat foods in 2 coolers. Keep all raw foods stored below or separate from cooked or ready to eat foods to minimize cross-contamination risk. Manager education. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Sanitizer solution was very weak or vacant of chlorine. Use test kits and change sanitizer solutions as often as necessary to maintain 100 ppm strength. Use sanitizer on all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in sanitizer when not being used. Sanitizer changed during inspection and then tested good. CDI |
|
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) Two pots one containing rice, and the other beans was sitting out on the counter at 113F. All hot hold potentially hazardous foods must hold at 135F or above. Always store hazardous foods on hot holding or cooking equipment to maintain temp until served. Reheat items to 165F or greater and then hot hold at 135F or greater. Staff should monitor all food temps on the unit to ensure foods are holding at the correct temperature. Manager education. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Previously cooked foods were missing date marks. All previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods must be date marked. Date mark for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Manager education. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store dry seasonings on approved storage and not on the floor to minimize contamination risk. All food items should be stored at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) 3 coolers on the unit are not NSF or approved for commercial use. |
|