|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above a steam well along the cook line. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink along the cook line. CDI- towels were provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink along the cook line. CDI- soap was provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm chlorine concentration at the bar. CDI- bottle was refilled to proper concentration.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation at the bar 'soda gun' on the inside portion of the nozzle.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a robot coupe food processor and an attachment stored clean with visible food debris on them; and several plates stored clean with food debris on them. CDI- items were set aside for recleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 facility holding guacamole with tomato and sour cream at room temperature without a time stamp on the product. CDI- timestamp added. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 3 sanitizer buckets at 0ppm chlorine concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned metal food containers. Observed multiple bowls stored clean and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 metal shelving units in the walk in cooler beginning to rust. |
|
47
|
0
|
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. Observed debris accumulation on the back side of the door handle to the walk in freezer. Improvements made to cleaning since last inspection. |
|