|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in three comp sink in excess of 200ppm. CDI - PIC drained sanitizer sink and refilled with chlorine sanitizer of 50 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, fry baskets, and spatulas stored as clean with heavy amounts of food residue and debris. CDI - Utensils were moved to dish machine to be washed, rinsed, and sanitized. -REPEAT- -3 points- |
|
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 covered large plastic tubs of cooked beans in walk in cooler with a temperature of 50F. PIC stated that beans were cooked approximately 5 hours before inspection. CDI - PIC placed plastic tubs in ice bath with active stirring to rapidly cool to 41F or less. Recommend revising cooling methods for cooked beans, using ice bath method with active stirring, ice wands, or using smaller containers to aid in cooling. -0.5 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of rice stored on floor in dry storage area. CDI - PIC moved bag of rice to nearby shelving. -0 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in food prep area without use of head covering. -0.5 points- |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed container of avocado stored in flip top with stickers still attached to husk. Cut avocados were making contact with unwashed surface of avocados stored in container. -0 points- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans stored as clean on shelving with pooled water gathered along edges. Store equipment and utensils that allows for air drying. -0 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy amounts of food residue and soil in bottom of reach in freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of litter and clutter in enclosure area. -0.5 points- |
|