|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large metal container stored in the front bar area |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large mixer stored as clean with salsa debris still present on the blade surfaces. This item must be thoroughly cleaned after each use. EHS had PIC remove the item for reprocessing through the three compartment sink and the dish machine. REPEAT VIOLATION |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles containing bleach not labelled. All chemical spray bottles must be clearly labelled as to their contents. Item was relabelled during inspection.
7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of degreaser stored on a prep sink. Degreaser should not be stored on or over areas where food prep occurs, as any chemical spill or leak will contaminate food products used in these areas. CDI by EHS relocating the bottl eof degraser to a nearby, lower shelf for storage. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles with faded labelling. Items had been labelled but had begun to fade. Keep sauce and oil bottles labelled, re-labelling as needed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
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 several kitchen staff workers storing wet wiping cloths on aprons as they walked around the kitchen. These wiping cloths must be returned to sanitizer containers to prevent cross contamination, as well as to drastically reduce the likelihood that staff are wiping their hands on wiping cloths in lieu of proper handwashing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several chipped/damaged lexan containers used for food storage.
4-501.11 Maintain equipment in good repair. Observed multiple prep units with broken/split gaskets. Observed rice cooker with damaged handle |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility quat strips wet and unable to measure concentration of quat sanitizer in the three compartment sink. Facility must acquire viable strips by EHS return visit date of 10/9/17 |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavy wall damage on the hallway leading down to the basement. |
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