Deliduo

Violations (11)

• 2

  Proper Cold Holding temperature (41°F/45°F)

  §228.75(f)(1)(B) Observed coolers working, but food stored on top exposed area above 41F must keep closed and do not store foods suspended above containers as prevents proper cooling

• 14

  Hands cleaned and properly washed/Gloves used properly

  §228.38(d)(6) Observed employee not wash hands after sitting and being on phone. Received new order no handwashing

• 21

  Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM), Certificate Displayed

  17-2.2(c)(1)(D) Observed no RFSM on site during inspection must be present at all times

• 28

  Proper Date marking and disposition

  §228.75(g)(2) No date mark for foods prepared and stored in RIC in kitchen. Must date mark food that has been prepared for 7 days including day of preparation as day 1

• 29

  Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

  §228.108(b) No food thermometer accessible to employee

• 29

  Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

  §228.108(e) No sanitizer test strips in kitchen for employees to use

• 31

  Adequate hand washing facilities: Accessible and properly supplied, used

  §228.149(a)(1) Observed handsink blocked when i first arrived

• 34

  No Evidence of insect contamination, rodent/other animals

  §228.174(c)(2)(A) Observed fly ribbon glue trap over prep cooler with prep table top area

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

  §228.68(b)(3) Observed tongs stored on rails of carts low to the ground and not cleaned regularly must store utensils in use in clean area to prevent contamination

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

  §228.68(b)(1) Observed handles touching food, ice and seasoning

• 47

  Other Violations

  §228.33(e) Keep food handlers on site