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|
| 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 Observed eggs stored above drinks and sauce in the walk-in cooler. Also, raw beef was stored under raw chicken. FOOD shall be protected from cross contamination by: separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P
CDI: PIC moved the beef and eggs.
(-1.5 Points) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Observed multiple white containers of seasoning without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. C
(-1 Point) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT. 3-304.12 Observed ice scoop handle in the ice and tongs stored on the oven door. Also, a plastic container was used as a scoop for salsa in the walk-in cooler. (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(E) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. C
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED. C
(-0.5 Points) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining, before contact with FOOD. C |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Observed a torn gasket on the chef drawers that needs to be replaced. Equipment shall be maintained in good repair. C
4-501.12 Observed a cutting board with deep scoring. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. C |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repair or replace the cove base around the prep sinks that is pulling away from the wall. PHYSICAL FACILITIES shall be maintained in good repair. C
6-501.12 Clean the floors, walls, and ceilings. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. C |
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