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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water was recorded at 76F. CDI- Valve adjusted to reach 100F.
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Upon entrance to kitchen, a cart of raw chicken was blocking access to sink. CDI- Cart removed. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink in front. CDI- Paper towels provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observd noodles, chicken, eggs, and cabbage all holding above 45F (see chart). Products brought to WIC to cool down. REPEAT. |
|
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 A box of powdered soap not labeled. CDI- Labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Front door is missing glass due to a break-in last night. Facility is working to get glass in as soon as possible. VR. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths stored on table. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed some utensils stored in hot water recorded at 118F and some knives in crevices of flip top unit and wall. CDI- All brought to dishwasher, store in-use utensils in approved places only. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of cleaning in many NFCS areas including exterior of all flip top units, vent systems above grill, shelves above flip top cooler, green shelves above sink. |
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