|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -PObserved food employee changing task and removing gloves; don new gloves withot washing hands. CDI Food employee directed to wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee scratching/rubbing head then proceed to touch/stock single service cups. CDI Food employee stopped and directed to wash hands. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies in grab and go area not marked with any labeling. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2-3 food employees when arrival not wearing hair restraints. Make sure food employees wear hair restraints when performing food preparation.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a ring with a diamond/stone in it. Make sure food employees remove jewelry other than a plain wedding band when performing food preparation. |
|
42
|
0
|
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 wet stacking on clean baseboards of eqipment. Make sure to air dry. REPEAT Points not escalated due to minor wet stacking.
*If seen in next inspection, points will be deducted.** |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are not longer able to be cleaned/sanitized properly. Make sure to replace. REPEAT.
4-501.11 Maintain equipment in good repair. Observed split gasket on milk cooler in front of coffee station and observed split gasket on milke reach in cooler near drive throgh window. Make sure to keep in good repair. REPEAT. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. Observed food debris on clean base board where equipment/utensils are air drying. Make sure to clean prior to use. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep closed. REPEAT Points not escalated due minimal risk. |
|
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. Observed dust on ceilings over food preparation on line, back room and on wall by back hand sink. Make sure to increase cleaning frequency. REPEAT |
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