|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top to the ice machine upon entry to facility. CDI - Drink relocated to designated area. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on internal parts of ice machine. Clean. Also, multiple knives stored as clean in dried food debris on blades. CDI - All sent to dish area for processing. 4-702.11 Utensils and food contact surfaces shall be sanitized before use after cleaning.- P Observed employee clean a soiled prep table by wiping heavy debris off with a wiping cloth; no sanitizing step at conclusion. CDI - Educated staff on cleaning process; table washed, rinsed and sanitized. |
|
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. Wet wiping cloth stored on cutting board; observed employee used damp wiping cloth to wipe crumbs from a prep table then rinse the cloth under running water in prep sink and hang to dry on edge of prep sink. CDI - Both placed in sanitizing solution. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in contact with diced onions in walk in cooler. CDI - Scoop removed. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler; replace split gaskets on low prep cooler doors. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.14 Equipment food contact surfaces shall be effectively washed to remove soils by using wetting agents and emulsifiers (soap and water). Employee cleaned soiled prep table by wiping off with wet wiping cloth; no wash step. CDI -Educated staff; table washed, rinsed, and sanitized. |
|
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. Clean build up of grease and dust from shelves in walk in cooler, cooler door handles, surfaces of equipment, and wire rack used to store rice warmers. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Clean build up from floors and walls by cook line. 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. Repair broken floor tiles in kitchen and by dry goods area. |
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