|
|
| 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 When to Wash - P. Employees should wash hands between handling soiled and clean utensils and equipment. Observed dish washer handling soiled then clean utensils without handwashing in between. CDI employee washed his hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed no emptied dates recorded on tags, and tags where not in chronological order. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizer shall be between 50-200ppm. Observed dishwasher sanitizer taking a few runs and priming before it properly sanitized utensils. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed dishes throughout facility soiled with food debris. CDI by instruction. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF and RTE held for hot holding should be kept at 135F or above. Observed chicken breast on cutting board for salad at 120F. CDI PIC discarded chicken breast. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF and RTE foods held in the facility for more than 24 hours must be date marked. Where foods held at 41F and below are held for 7 days and foods at 45-41F are held for 4 days. Observed no date marks on deli meat, shredded cheese and other foods used for catering. Observed ranch dressings in cooler with wrong dates on container. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
.3-304.14 Wiping Cloths, Use Limitation - C. Between uses wet wiping cloths shall be placed in a container with chemical sanitizer or put away for laundering. Observed wet wiping cloths on prep tables, and near wait staff serving area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C. Cutting surfaces shall be resurfaced or replaced after heavy scoring. Observed cutting boards on the line that were heavily scored.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Keep all equipment in good repair. Observed leak at the dish machine spray arm faucet. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed floors in walk-in cooler separating at the seams. |
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