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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 |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed the following food items above 45F: 4 containers of pasta inside small prep cooler by grill; and 2 containers of mozzarella, 1 container of feta, 3 containers of cut lettuce, 1 container of canned tomato, and 1 container of salad dressing inside salad prep cooler. Corrected during inspection (CDI)-all items were discarded. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) shall be cold held at 45F or less. REFER TO NOTICE ABOVE TEMPERATURE OBSERVATIONS ON PAGE 2 FOR NEW COLD HOLDING REQUIREMENT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed 2 containers of lasagna dated with the wrong prep date, and 1 container of rissoto not dated. CDI-lasahna were relabeled, and risotto was discarded. All ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P observed 2 containers of salad dressings, made in house, that are past the 7 days shelf life. CDI-all items were discarded. A FOOD shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF observed small prep cooler by grill, and salad prep cooler not able to keep food items at 45F or less for cold holding. Repair is needed. VERIFICATION IS REQUIRED IN 10 DAYS. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures at 45F or less for cold holding. REFER TO NOTICE ABOVE TEMPERATURE OBSERVATIONS ON PAGE 2 FOR NEW COLD HOLDING REQUIREMENT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C observed back door by the office, not able to self-close due to broken spring. Recommend repair. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C observed a couple food employees not wearing any hair restraints while working with foods. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C observed several white shelves, in the back of kitchen near reach in freezers, not approved for use in a restaurant. Recommend replacing with NSF restaurant approved shelvings. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-501.11 Good Repair and Proper Adjustment-Equipment - C observed some rusty shelf racks in the walk-in cooler. Recommend replacing. EQUIPMENT shall be maintained in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C observed build up of food debris on some shelf racks inside walk-in cooler, and by dry food storage area near canned foods. Recommend cleaning. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
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