|
|
| 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-REPEAT- Observed three sanitizer buckets, with wiping cloths, at 50 ppm QUAT. CDI- PIC was able to bring the sanitizer concentration to 200 ppm QUAT. NOTE: Deduction of points are associated with this violation.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Through conversation EHS was informed cutting boards are washed, rinsed, and sanitized at the end of the day. Ensure all food contact surfaces are being cleaned properly at least every for hours. CDI- Through education PIC was informed of this violation and the proper cleaning parameters. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed no written procedures or start time on milk that is being placed on time. CDI- PIC was provided with a template for TPHC written procedures and was able to label the start time since the end time was provided. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee preparing RTE foods with a bracelet.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed one employee preparing RTE foods without a head covering. Also observed one employee preparing RTE foods, with a beard, without a beard guard. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed two wet wiping cloths stored on prep surface and not in sanitizer.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed several dry wiping cloths stored throughout the facility with food debris on them. |
|
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. -REPEAT- Observed cold holding equipment and bottoms of prep tables with major food debris build up. Also observed food debris build up around front prep line equipment. Clean as often as needed to prevent and reduce build up. |
|
52
|
0
|
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 dumpsters lids open during the inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -REPEAT- Observed food debris build up throughout facilities floors. Hard to reach areas are in need of cleaning. Hard to reach areas are underneath and behind equipment. |
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