|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 dried food debris build-up on can opener. observed food residue on containers stored as clean on the drying rack.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed cutting boards on prep coolers to be stained/soiled. PIC stated that they are used for direct food contact. These cutting boards shoud be washed, rinsed, and sanitized at least every four hours.
CDI by wash, rinse, and sanitize. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed buckets of pickles stored on the floor of walk-in cooler.
3-305.11 Food Storage-Preventing Contamination from the Premises - observed several open bags of dry food.
CDI by storing food 6 inches off floor and in sealed containers. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sani bucket testing 100ppm QAC. CDI refilled and test at 200ppm. |
|
41
|
0.50
|
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 ice scoop stored on top of dirty ice machine. observed plastic cups being used for scoops in food. |
|
42
|
0.50
|
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 several wet stacked containers on the drying rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
observed cutting boards on prep coolers to be heavily stained and soiled. Replace or resurface. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.
floors, walls, and ceilings need cleaning throughout. observed dust build-up on hvac vents above prep coolers. |
|