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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee consuming personal beverage in front of house at espresso area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee consume personal beverage and return to preparing customer beverages without washing hands. Observed employee cashing out customers at register then proceed to handle food items and single service beverage cups without washing hands. CDI- hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels available at back of house hand sink. CDI - replaced during inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Observed employee preparing beverages at front line without effective hair restraint. Hair is not covered but pulled back into ponytail which was not effective for control. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils “jumbled” together with visibly unclean items mixed with clean items stored on top of 3 part sink, dish machine, and food prep sink. Store clean utensils in a sanitary manner. Separate unclean from clean items and re-organize for storage away from food prep sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelving in WIC, dried residue on front line cooler gaskets, and accumulated debris behind equipment on countertops and other non-food areas. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spills and residue on WIC flooring and on other floors in back of house.
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. Observed several ceiling tiles removed from area above food storage/dish area as part of construction of adjacent space which is not active during the operating hours. Exposed insulation, pipework, HVAC, and common ceiling spaces are present directly above food and clean utensils. Replace ceiling tiles or otherwise protect food and food contact items. |
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