|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Hand washing Cleanser, Availability - Provide hand soap at hand sinks at all times. 1 front line hand sink with empty soap dispenser. Replaced with refill.5-205.11 Using a Hand washing Sink-Operation and Maintenance - A HAND WASHING SINK may not be used for purposes other than hand washing. Observed knives in kitchen hand sink. Removed and gave instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - Maintain dishmachine in proper working condition. Observed dishmachine not sanitizing utensils as evidenced by thermolabel. Facility replaced machine booster in November. 2 weeks ago booster went down and was repaired. Manual sanitizing process was begun and repair service called.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed slight biofilm in ice machine. Wash, rinse, and sanitize process began. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - A consumer advisory is found on menus but the reminder wording is not verbatim requirements. Gave instruction and copy of rule. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Use approved cooling methods when chilling foods from room temperature products. Observed covered prepped sauces above 45 F. Gave instruction and removed lids. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.2-302.11 Maintenance-Fingernails - FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed utensil with melted handle, multiple plastic containers with breaks and cracks. Ice machine with broken plastic housing for door. Gave instruction to repair or replace. Observed dishmachine not functioning properly. Repair service called. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all equipment and fixtures clean to sight and touch. Observed build up in hand sinks, prep sinks, reachin refrigerator. Gave instructions to provide thorough cleaning of equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - Replace floor tiles and grout where needed to prevent pooling of water.6-501.12 Cleaning, Frequency and Restrictions - Thorough cleaning of floor drains needed. |
|