| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
GENERALCOMMENT
OBSERVED HANDSINK, AT FRONT DRINK STATION CLOSEST TO RESTROOM, WITH ICE DUMPED INSIDE. CDI BY REMINDING PIC THAT ONLY SINKS ARE ONLY FOR HANDWASHING, NO DUMPING.
***YOU MAY UTILIZE EMPTY 5 GALLON BUCKETS FOR DUMPING DRINKS AND EMPTY BUCKETS AT CAN WASH WHEN COMPLETE*** |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed ice machine interior with mold; observed pair of tongs stored as clean with food debris present; observed underside of ice shield at front drink station with mold and mildew present.
CDI BY STAFF CLEANING ITEMS BEFORE I COMPLETED INSPECTION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
OBSERVED CUT LETTUCE COOLING IN WALK-IN, TIGHTLY COVERED IN PLASTIC AND LIDS, AT 49F AFTER 2HOURS. CDI BY LOOSELY COVERING FOOD TO ALLOW COLD AIR TO CIRCULATE AND RAPIDLY COOL ITEMS.
***COOL COOKED TURKEY BREAST IN SMALLER PORTIONS, PREFERABLY IN HIGH SURFACE METAL PANS THAT CONDUCT COLD TEMPERATURES EFFECTIVELY*** |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
GENERAL COMMENT
FACILITY HAS NO THIN PROBE THERMOMETER IN FACILITY FOR CHECKING FOOD TEMPERATURES.
VERIFICATION REQUIRED (VR) - TO ENSURE FACILITY HAS A THIN PROBE THERMOMETER.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
PROVIDE REPLACEMENT THERMOMETERS FOR THOSE MISSING OR DYSFUNCTIONAL IN PREP UNITS AND HOT HOLDING BOXES. |
|
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.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
OBSERVED MULTIPLE WET WIPING CLOTHS RESTING ON SURFACES THROUGHOUT KITCHEN AND FRONT SERVICE AREA.
OBSERVED MULTIPLE DRY SOILED WIPING CLOTHS IN-USE IN FACILITY
CDI BY PIC PROVIDING SANITIZER BUCKETS FOR WET WIPING CLOTHS AND SWITCHING OUT DRY SOILED CLOTHS |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
OBSERVED SOME DEEP SCARRING AND SCALE ON 2 CUTTING BOARDS. RE-SURFACE OR REPLACE CUTTING BOARDS.
4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2.
OBSERVED SEVERAL SPLIT/TORN GASKETS ON REFRIGERATION UNITS. REPLACE TORN GASKETS |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
OBSERVED FOOD CRUMBS ON BOTTOM INTERIOR OF REACH-IN FREEZER NEXT TO STEAM TABLE. OBSERVED SEVERAL GASKETS WITH CRUMBS AND DEBRIS PRESENT. CLEAN ALL ITEMS
***IMPROVEMENT NOTICED SINCE LAST INSPECTION. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster/cardboard, outside waste containers covered with tight-fitting lids or doors.
GENERAL COMMENT
OBSERVED TOP OPEN ON CARDBOARD CONTAINER |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
.GENERAL COMMENT
PROVIDE LIGHT SHIELD FOR LIGHT BULB IN WALK-IN FREEZER. |