|
|
| 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 |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use hand washing sink to soak a wiping cloth. CDI, employee corrected by instruction. Ensure hand washing sink is soley used for hand washing. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed soup prepared the previous day reheated for hot holding to 126F. CDI, PIC returned soup to stove to reheat to correct tenmperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods in flip tops, as well as in under ocunter coolers without date mark. Food such as water cooled eggs, chicken, tomatoes, lettuce, cabbage, potatoes were not labeled. PIC stated foods were prepared either on 12/14 and 12/13. Ensure all food is date marked if held for more than 24 hours. CDI, PIC labeled food with correct date mark. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed quatt tablets stored above spices and food prep table. CDI, Tablest re-located. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of foods not easily identifiable without identifying label. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked while still wet. Ensure equipment is allowed to air dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several utensils such as scoops, with damaged handles. Ensure equipment is in good repair, smooth and easily cleanable. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls damaged in kitchen and server station. Observed absorbent ceiling tiles in kitchen. Observed heavily damaged floors throughout kitchen. Repeat
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed ceiling tiles sagging, tiles are absorbent ceiling tiles. Observed dust collecting on
vents on cook line.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors throughout establishent. |
|