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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed multiple hand wash violations. Employees must wash hands before donning gloves, between glove changes, between tasks, after transporting soiled dishes, and regularly throughout operations. Gave redirection and instruction. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF Observed new front line with 3 hand sinks installed. 2 of these sinks had pitchers for steam table water and the other had single serve items and bread directly beside and in front of sink bowl, and 1 sink was blocked by garbage can. None of these sinks were being used for hand wash upon arrival and hand sinks in kitchen are greater than 25 ft away. Facility will be allowed to utilize sinks at each end for hand wash and center sink for dump and water access only if effective sneeze guards are installed, areas adjacent to sinks are not used for food contact or single serve items, they are maintained easily accessible, and they are stocked with soap, disposable towels. These provisions shall be completed immediatel;y. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed heat sanitizing dish machine which would not effectively sanitize as evidenced by thermolable. Hobart service was called while on site and will arrived today. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed buckets with less than 100 ppm multi-level quat as evidenced by test strips. Dispenser was not dispensing at approved concentration. Sanitizer was manually mixed to be used for manual dish sanizing and buckets. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sausages in water on grill at less than 135 F. Lemon butter was temping 104 F. Use temperature control of 135 F or above or time as a control for safety. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed alfredo sauce cooling in walkin in tightly covered pans without areas for air flow between containers. Foods shall be cooled in shallow containers, uncovered where protected, and loosely stacked. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use utensils in dry dipper well and in container of water at room temperature. Gave instructions to utilize approved methods. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.1. 4 Sanitizing Solutions, Testing Devices - PF Observed sanitzer not tested for effectiveness. Gave instruction to use test strips to indicate approved sanitizer. |
|
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 - C Observed heavy build up on handsinks, 3-comp sink, and equipment. Gave instruction to thoroughly clean. |
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