|
|
| 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 utensils stored in handwash sink. CDI removed and sent to wash.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwash sinks without soap provided. CDI added soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sinks without paper towels provided. CDI added hand towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. VR required within 10 days. PIC will call for service repair.
Dish machine is not reaching hot water sanitizing temperature, failed 2 thermolabel test. REHS can not determine if machine is set up for chemical sanitizing or hot water sanitizing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens, meat balls, empanadas, fried eggs, and sausage stored on serving line steam table < 135F. CDI-Reheat to 165F for 15 seconds. Again, Provided PIC with TPHC document and discussed holding certain foods on time hold. REPEAT VIOLATION
VR Required within 10 days. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches around dish machine area. CDI- PIC provided invoice for steritech pest treatment on 10-1-15. Continue treatments to eliminate pest. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry foods stored in bulk containers with open lids. Rice, flour. |
|
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 employees plating food without hair restraints. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in metal container filled with water. REPEAT VIOLATION |
|
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 No chlorine test strips provided for dish machine. VR required within 10 days. |
|