|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee wearing gloves while washing, rinsing, and sanitizing skillets in 4 compartment ware washing sink. Gloves were never changed, hands were never washed, and employee was observed going through same steps multiple times. CDI - had PIC watch and then correct employee and rewash dishes. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed glasswasher next to main dish machine not dispensing sanitizer into final rinse. CDI - service was called. When they arrived, they discovered a cracked tube and replaced it. Sanitizer now measuring in proper range.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some soiled equipment stored as clean - can opener blade, food processor blade, immersion mixer, and several metal pans tightly nested with label debris remaining on pans nested inside other pans. CDI - all sent back to dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several TCS items in cooler at salad station overstacked or left out on counter - sliced cheese 64F, cut tomato 64F, mozzarella 62F, cooked chicken 54F. Also saw same problem at far left area of cook line - chicken sausage 50F. CDI - all warm food voluntarily discarded, PIC corrected staff. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labeling of sanitizer buckets is becoming worn and hard or impossible to read. CDI - relabeled. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 scoops and spatula in salad area were being stored in container of water measuring 83F. Observed 4 knives stored in crevice between salad cooler and wall. CDI - PIC removed utensils and placed clean items on clean dry surface for storage between uses. |
|
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 some of the cooler racks are peeling or showing rust. Observed splash guards on one hand sink have become loose and are now being held on with a string tied around entire sink. Repair properly. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 grouting worn away between some of the floor tiles but PIC reports that is an ongoing issue which they continue to address, stating that different areas of the kitchen have been regrouted 4-5 times this year. |
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