|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed 1 employee beverage uncovered and stored on clean drainboard of 3 compartment sink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink behind front counter. CDI, operator provided towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a stack of boxes blocking handwashing sink during delivery near back exit door. CDI, boxes relocated to provide access to handwashing sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer shall be provided at required concentrations. Observed quat sanitizer at warewashing sink below required concentration and not dispensing at proper concentration. Observed quat sanitizer bucket below required concentration behind front counter. Repeat. CDI, operator refilled bucket to required concentrations and instructions on how to manually mix sanitizer provided during inspection. PIC contacted Kay chemicals during inspection to schedule maintenance. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be stored at 45 degrees F or below. Observed 1 container of cheese and 1 container of cut tomatoe overstacked above 45 degrees F in prep unit. CDI, operator removed overstacked food in prep unit. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked above 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed quat dispenser not providing proper concentration of quat sanitizer. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vent in need of cleaning in restrooms. |
|