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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
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF A self closing faucet shall provide a flow of water at least 15 seconds without having to be reactivated. Observed back prep hand sink with a run time that was less than 15 seconds when washing hands. VR will return to check the compliance of this issue. Have sink adjusted by maintenance staff. - 1 point. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as spoons plastic storage containers, and plates with food residue, stored as cleaned. CDI, items moved to dish area to be cleaned. This has been a repeat item on the last several inspections. If a risk control plan is in place for dish washing then it shall be followed thoroughly and consistently. REPEAT 3 POINTS. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on TPHC, such as lettuce, wonton etc not marked with beginning and end times. CDI, items labeled on log chart. This is a repeat item. -2 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 spring mix cooling in walk in cooler in dense containers with lid still on. Also observed lettuces wedges cooling while being covered and stacked on top of each other. REPEAT-.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0 points |
|
42
|
0.50
|
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 stacking. -.5 points |
|
45
|
2
|
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 prep cooler units at main cook line not able to maintain TCS foods at 45F or below. Will follow up with the facility to ensure that this piece of equipment is serviced and properly functioning. Replace missing heat strip on freezer door. Missing strip is causing severe ice buildup interior of the freezer unit. REPEAT 1 point. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on equipment throughout. Interior of reach in units, exterior of grill station, prep surfaces, exterior portions of hand sinks. etc. 0 points.
General Note** Work on the repeat items. Several items have been mentioned on several inspections prior to this one. |
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