|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed employees complete a hand wash in 5 seconds time. REHS demonstrated appropriate hand washing technique.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
When changing tasks or engaging in an activity that will contaminate your hands such as going outside or inside of the walk in unit, wash hands before returning back to food preparation. Employee was informed to wash hands after going to walk in cooler and outside. Also observed an employee recontaminate their hands by turning the faucet off with bare hands.
2-301.15 Only wash hands in handwashing sink. -PF
Observed an employee wash their hands inside of the 3 comp sink. Employee was informed to only wash their hands inside of the hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the pans inside of the food establishment. Pans were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on counter top during the inspection. Wet wiping cloths were moved to sanitizer bucket containing a chlorine solution at 200ppm during the inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Observed in-use utensils in bulk sugar, flour and rice all with their handles making direct contact with the food. Handles removed from food during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stack method shown during the inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a number of gasket channels torn inside of prep units. Replace to maintain good seal in units. |
|
54
|
0.50
|
Garbage & 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 dumpster lid left open. Keep lid closed to prevent a possible harborage or attraction of pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage around the base boards in some parts of the kitchen. Repair as needed to ensure that walls are smooth and easily cleanable. |
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