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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 |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. Observed dish washer go from dirty dishes to clean with out wash hands. CDI by having him move those dishes to dirty, and washing hands befor putting the other 3 racks of clean dishes away. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Potentially hazardous food being hot held shall be maintained at 135F or above. Noted 2 pans of mac & cheese (105F & 107F) hot holding in 2 door hot cabinet. CDI per label cook time was one hour ago. Items were moved to oven to be reheated. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) - Except for a plain ring such as a wedding band, food employees may not wear jewelry on their arms and hands. Noted one employee with bracelet. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Cleaning is needed in the utensils bins and the bulk plate cadies. Repeat.
4-901.11 Equipment and Utensils, Air-Drying Required (C): Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Noted several stacks of wet nested pans throughout kitchen. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment & its components shall be maintained in a state of good repair and good condition. Left door on back refrigerator (behind chicken station) does not seal/fully close. Noted split gasket on prep unit in cook line. Rust is beginning to form along underside of metal shelves near dish machine and walk in cooler shelves. Caulking is worn on many plumbing fixtures (hand sinks & prep sinks). Remove old caulking, clean, then re-caulk these plumbing fixtures to wall. Continue to defrost walk-in freezer and front line freezers where ice has formed (improvement noted). Floor panels in this unit are buckling in some areas. Replace / repair the stove knobs as needed. Repair the 2 door unit by salad make (ice build up in/on plates) Repeat. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): Nonfood contact surfaces shall be cleaned at frequency to prevent buildup & maintain them clean. Additional cleaning needed along equipment components, including faces of equipment, outer parts of equipment, crevices, metal supporting grids, gaskets, and interior of units (low boys). Cleaning needed of walk-in cooler shelving and underneath rollers in clean side of dish pit area. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): One of the dumpsters was open today. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Physical facilities shall be maintained in good repair. Few areas of damaged floors should be addressed such as outside of walk-in cooler door & crack underneath cookline equipment. Address peeling caulking from back hood area (there is potential for pieces to break apart and fall over food prep areas).
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Walk in freezer floors were present with dried spills and accumulation of food residues. General cleaning needed of floors throughout underneath equipment & along floor/wall junctures.
Repeat. |
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