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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf ***Observed one can of dented olives on the canned good rack. CDI: Can was separated to be discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P ***In the downstairs walk-in cooler, raw eggs were being stored over ready to eat foods such as tomatoes. In the upstairs walk-in freezer, raw chicken that had been plastic wrapped was being stored over bread. CDI: Items were rearranged to obtain proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P ***The sanitizer at the dishwasher was 0 ppm when tested. A 7 2hour verification visit will be conducted to verify that the dishwasher is properly sanitizing. Currently, the 3-comp sink will be used. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***The cold hold unit near the cook line holding pasta sauce and toppings had an ambient of 54F. The Alfredo sauce and mozzarella cheese temped at 55-56F. Items were voluntary discarded and a temporary 4 hour time procedure will be used until the unit is fixed.
***The salad bar was holding TCS foods at 41-43F. The PIC will be doing a 4 hour time procedure for the salad bar. Items were restocked at 2:30, so the time was documented on paper to be discarded by 6:30 is not completely used up. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The reach-in’s have debris in them. Multiple racks throughout the facility have build-up on them. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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. *** Multiple floor tiles throughout the kitchen were cracked or broken. Multiple ceiling tiles were damaged.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***Walls in the prep room and dishwasher area have build-up on them. The ceiling has build-up on it. |
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