|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsNo bare hand contact with ready-to-eat foods. Observed employee touch pasta with bare hands. CDI, employee discarded pasta. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwash sink shall be maintained so that it is easily accessible at all times. Observed a bucket of quat sanitizer stored in handwash sink. CDI by instruction, bucket relocated. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed baked chicken hot holding at 127 degrees F. Observed fried chicken hot holding at 122 degrees F in hot box. CDI, operator reheated chicken to proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed a container of speghetti pasta date marked 8/2. CDI, Operator stated that pasta date of preparation was misdated and discarded pasta. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed several wet wiping clothes stored on prep surfaces, on drying rack near clean dishes, and one used to stabalize cutting board. Store containers of sanitizers used for wet wiping clothes so that they don't contaminate equipment or food. Observed a container of sanitizer used for wet wiping clothes stored in handwash sink behind counter. Observed a container of santiizer used for wet wiping clothes stored on beef base. CDI, containers relocated for proper storage. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. 4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several metal containers being wet stacked after cleaning. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipedKeep equipment in good repair. Observed chemical dish machine not working and facility uses and is continuing to use single-service items and utensils. Observed 1 chipped container lid. Observed 2 lights out under hood.4-501.12 Cutting SurfacesResurface or replace cutting boards with heavy scarring. Observed 2 cutting boards with heavy chips. CDI, operator discarded cutting boards. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Clean ventilation in women's restroom. Observed vent in women's restroom accumulating dust. |
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