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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 |
|
|---|
|
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 REPEAT VIOLATION. Observed sticker residue on the containers for the prep unit. Advsied to clean better in the wash compartment to get rid of the sticker residue.CDI - sent the containers through a cleanig procedure with hotter water in the wash compartment.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine. Advised to clean more often.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that facility is not cleaning the burlap food contact surfaces for the bagels in the oven every 4 hours. PIC states they get cleaned once a day. CDI - educated that these food contact surfaces need to be cleaned every 4 hours. Advised to send through a wash, rinse, and sanitize procedure. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on the prep unit right next/above the food. CDI - educated that the sanitizer bucket can be stored in a better location to prevent contamination of food; moved the bucket to a better location. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
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. REPEAT VIOLATION. Observed that the quat solution in a sanitizer bucket is at 50 ppm. CDI - refilled the bucket with a new solution at the proper concentration. |
|
45
|
0
|
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 torn gasket at the walkin cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed that the facility was not washing dishes and utensils at 110F. CDI - educated that the water must be hot at 110F in the washing compartment during manual warewashing; the hot water will help move food debris and sticker residue easier. Refilled the wash compartment with hot water. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed gaskets throughout facility dirty with debris. The gasket to the walkin has mold build up. The fan covers in the walkin cooler has rust, dust, and mold build up. Advised to clean more often. |
|
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. REPEAT VIOLATION. Observed tiles broken in kitchen on the side of the oven. Observed the paper towel dispenser at the front handsink not working properly. CDI - the PIC fixed the paper towel dispenser. |
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