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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 |
|
|---|
|
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 One kitchen hand sink with no hand towels; CDI by placing towels in dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Final rinse temperature not reaching 160F contact to register 180F on final rinse gauge. CDI by Ecolab vendor arriving and making correction to dish machine to temporarily change over to chlorine-sanitizing. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed one dented can in dry storage; assure that these are pulled and not kept in line for use. CDI by pulling can for return to vendor. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped eggs, dressings, etc. in 8-10 inch pans tightly covered. Must allow to quickly cool. Also observed chicken that had been portioned that was tightly wrapped and packed tightly together on pan. Must be allowed to have air circulating to quickly cool. Both items were 53F. CDI by spreading foods out on pans to properly cool. Found 41F after proper cooling |
|
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 tongs stored in 133F, which was afterwards taken off of heat and temperature dropped to 129F. CDI by moving water back to heating; assure that water with utensils stays at a minimum of 135F and is not removed from heat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans on shelf for re-use stacked wet. All utensils must be completely air-dried prior to storage/stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in scarred condition; these must be smooth and easily cleanable and able to be sanitized effectively. Either replace or have planed smooth. |
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