|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand wash sink at kitchen and front bar area. Observed large ladle inside hand sink at kitchen and rolls of plastic bags inside hand sink at front bar area. Observed hand sink at front bar area also blocked by drink cooler. CDI, items removed. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of sanitizer at dish washing machine. Observed full container of sanitizer for equipment. PIC made service request. Facility to use 3 compartment sink until equipment is repaired. Verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken salsa cooling overnight at 56F. CDI, item discarded by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, beans, and lettuce cold holding above 41F. PIC states cabbage and lettuce were prepared today. Observed date mark of 05/15/21 on beans. CDI, items moved to walk in to cool and beans discarded by PIC. |
|
31
|
0
|
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 chicken salsa and refried beans cooling in deep containers. PIC states foods are nit monitored when cooling. CDI, items discarded by PIC. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. |
|
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 containers wet stacked. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed toilet at women’s restroom out of order. Need repaired. |
|