|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
NOT IN COMPLIANCE. 4-602.11(C)-Can opener soiled. Equipment surfaces contacting TCS foods shall be cleaned after every use or throughout the day at least every 4hrs. Can opener placed in 3 comp sink & PIC educated about disassembling can opener to ensure gear, behind blade, etc is cleaned & sanitized properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B)-Ham in walk-in not date marked and turkey in reach-in not properly date marked. Items properly date marked at this time. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18-Bologna in reach-in exceeds date marked. Bologna discarded. Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15-Soup & chili cooling in covered pans. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Wrappings removed on corners of pans to allow food to cool properly. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A)-Utensil rack relocated next to soiled side of 3 comp sink and rack needs cleaning. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C)-Paper products stored on floor in dry storage. 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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16-Racks damaged in two door reach-in. Nonfood contact surfaces of equipment shall be free of projections, crevices, and constructed to allow easy cleaning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13-Walk-in racks and wall knife rack needs cleaning. Nonfood contact surfaces of equipment shall be kept clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11&6-501.12(A)-Continue to repair damaged walls throughout kitchen & window sills. Recaulk 3 comp sink and fill hole. Keep window sills, ceiling & light fixtures kitchen & dish machine area clean. Physical facilities shall be maintained in good repair and kept clean. |
|