|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women's restroom today. Men's restroom has one posted. CDI - PIC given handwashing sign during inspection for posting. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer, hand-held peeler. CDI - PIC sent these for cleaning and reminded to store items clean. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -Pf Observed Greased Lightning used as a degreaser on food contact surfaces that states for household use on label. CDI - PIC removed this item from service. -1- Or |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed thick portions of soup with lid in place in walk in cooler, overstacked TCS foods in prep and reach in coolers used for cooling above 41F. CDI - Portion sizes reduced, TCS foods moved to walk in and lids loosened to facilitate cooling. -1- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar bins stored less than 6 inches off the floor on top of a drain line. -0- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic ramekins used to dispense dry good down in the food between uses. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers on drying shelf. Observed towel drying of plastic bin. -1- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler in kitchen with ambient air temperature of 46F used to cool sliced tomatoes and cold hold milk. -0- |
|