Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
6-2
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Violation of Code: [511-6-1.04(6)(g)] Observed items throughout walk in cooler with no date marks. PIC discarded. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. Repeat Violation.
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8-2B
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Violation of Code: [511-6-1.07(6)(c)] Observed toxic substances stored around and above food. CA- moved. c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
1. Separating the poisonous or toxic materials by spacing or partitioning; P and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P Corrected On-Site. New Violation.
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12A
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Violation of Code: [511-6-1.04(4)(q)] Observed food stored on floor. PIC moved. Food Storage.
1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor. Corrected On-Site. New Violation.
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15C
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Violation of Code: [511-6-1.05(7)(d)] Observed food debris build up on floors, doors, and equipment thru ought entire kitchen. Advised PIC to conduct a deep clean asap. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 07/27/2024
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17C
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Observed a ric in disrepair. Observed walk in cooler door handle in disrepair. Observed front service cooler in disrepair. Advised PIC to fix all equipment. New Violation. Correct By: 07/27/2024
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18
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Violation of Code: [511-6-1.07(5)(k)] Observed flies throughout entire kitchen. Advised pic to create pest control measures immediately. 6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. New Violation.
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Remarks
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