|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed employee drink being stored on the handsink. CDI- PIC voluntarily discarded the item. EHS informed PIC to educate employees that handsinks are for only handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed stickers and sticker residue on several pans stored clean. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT- Observed shrimp and noodles tightly covered, in deep pans and cooling. CDI- PIC Portioned items out and left them uncovered to quickly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several dead roaches in the back prep area. PIC stated pest management had recently been at the facility. |
|
42
|
0
|
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 several pans stacked together and still wet.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed pre-set tableware not protected. EHS discussed that these items be wrapped on the table or utensils shall be given to patrons at the time of service. |
|
45
|
0
|
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 several cutting boards in need of replacing due to deep cuts and grooves. |
|
47
|
1
|
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. REPEAT- Observed gaskets, handles and inside of reach in coolers with food debris build up. Also observed grease build up on ventilation hood and parts of the cookline. EHS observed dry storage rack in need of cleaning due to grease and dust build up. Clean items as often as needed to reduce and prevent build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 floors and walls in need of cleaning due to dirt and food debris build up. Clean behind and underneath hard to reach areas such as behind shelving or cooking equipment as often as needed to prevent build up. |
|