|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
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 0pts- Observed can opener and two produce dicers soiled with food debris. CDI- PIC moved all items to dish pit area to be cleaned. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 0pts- Observed a bucket of sanitizer with cloths not labeled. CDI- PIC labeled the bucket. |
|
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 .5pts- Observed blanched fries cooling on a prep surface at 118F. CDI- PIC reheated fries to 167F, put them on a sheet pan, and then moved them to the walk in to quickly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies and one dead roach. PIC provided EHS with documentation of last pest control management visit.
6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT- Observed back door not self closing.
-1pt |
|
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. 0pts- Observed line cook prepping food without a beard guard. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -0pts- Observed several wet wiping cloths stored on prep surface in between use. |
|
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.-0pts- Observed several spit gaskets on prep line equipment. Also observed rusty shelving in the walk in. |
|
47
|
0.50
|
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. -REPEAT 0.5pts- Observed walk in fan covers with dust build up. Observed two fans in dish pit area heavily soiled with dust. There is also food debris build up in the gaskets of prep line equipment. Also observed cleaning needed on the cook line do to grease build up. |
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