|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf), missing soap in ladies restroom. Provide soap for handwashing at each handsink. CDI, PIC provided soap. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT- Items improperly cold holding included: sliced cheese, cooked chicken, raw chicken, pasta, and tomato. Maintain all TCS foods in cold holding at or below 41F. CDI- Chicken,pasta and cooked pork that had been pulled yesterday were voluntarily discarded and everything put out this morning was sent back to the walk in cooler to get back down to 41F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C), buildup on the floor and behind equipment.Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Improvement but more cleaning is needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.12 Heating, Ventilation, Air Conditioning System Vents (C), build up on the vents throughout the facility. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Clean vents
6-303.11 Intensity - Lighting (C), freezer did not have enough light. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. |
|