|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed a container of mashed potato inside 2-door reach in warmer at 133F. CORRECTED DURING INSPECTION (CDI) mashed potato was reheated (under 4 hours from the time it was prepared). POTENTIALLY HAZARDOUDS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be hot held at 135F or more. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C observed 2 boxes of food stored on the floor of walk-in freezer. FOOD shall be protected from contamination by storing the FOOD inn a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C observed large, red bucket, used for storing sanitizer solution not measured at 50ppm of chlorine. The establishment dispense sanitizer from this large bucket into smaller containers for wiping cloths. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-200ppm for chlorine solutions. \ J |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C observed several metal, and plastic food containers, clean but wet, stacked on top each other. Recommend air-drying before stacking containers. REPEAT ITEM. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining, to prevent microbial growth. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C observed build up of food residues on a couple of shelf racks inside 2-door reach in cooler, and on shelf racks where mac n cheese are stored in the walk-in cooler. Observed build up of debris in the corners of wall the floor of walk-in freezer, especially in the corners throughout. Recommend cleaning these areas. REPEAT ITEM.
Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C observed build up of grease and food residues on walls, behind equipment lines, and fryer. REPEAT ITEM. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C observed a couple of broken floor tiles in the biscuit prep area. Recommend repairing the floor. PHYSICAL FACILITIES shall be maintained in good repair. |
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