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| Critical Violations SHOWN in RED |
|
| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-REPEAT- Repackaged raw chicken sitting above food of lower final cook temperature in reach in freezer. Raw bacon again sitting directly above pasteurized eggs in walk in cooler. Keep foods arranged according too final cook temperature. CDI-Foods moved. DOUBLE POINTS WILL BE DEDUCTED ON NEXT INSPECTION IF OBSERVED AGAIN. |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- REPEAT- Cooked vegetables on shelf above cooking line 120F. Chicken nuggets on service line 119 F. Keep hot hold TCS foods 135F and above. CDI-Cooked vegetables above service line sitting out less than 1 hour. Put into steamer again. Chicken nuggets will be discarded at end of service. REHS discussed using time on foods held at serving line with a few exceptions that should be included on the TPHC paperwork. Most hot hold foods are discarded at the end of service. REHS provided paperwork to begin using time. Complete and keep onsite. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-REPEAT- Cold holding looked better today but raw bacon again sitting out and 57F even though facility now has a very easily accessible make line. Milk in carafe on ice at beverage station 61F. TCS foods are to be kept 41F and below. CDI-Bacon put into walk in cooler. Milk discarded. |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Package of feta and 1 pan of cut honeydew not date marked. Remember that RTE TCS foods are to be properly date marked. CDI-Staff knew when opened. Date applied. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Thawing- ( C )Salmon completely thawed in unopened packaging from distributor indicating that it is to be opened before thawing. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- REPEAT- In use handheld yellow juicer in bucket of sanitizer. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored by numerous means but sanitizer is not an approved storage method. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT- Thank you for addressing the rack holding clean pans from last inspection. Cleaning still needed inside fryers, side of stove and shelving above stove. Cleaning also needed of walk in cooler threshold. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Cleaning of facility looked good today except for ceiling tiles near cooking line. Clean more frequently. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
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