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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee not wash hands after handling dirty dishes and putting clean dishes away. CDI - instructed to wash hands at request of inspector.
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
Observed hand sink with no hot water at dish washing area. Observed door replaced at kitchen. 1/20/16 agreement reached with Amy Michelone stated that door is to be removed per conversation with Paul to allow access for serves to wash hands for drink preparation at server station. CDI - Door removed 5-202.12 Provide at least 100F water at handsinks. -Pf Observed rags stored in hand sink.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Observed ham not dated in reach in. Employee stated that ham is cut on one day, portioned then frozen.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed knives stored between prep unit and prep table on cook line.
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. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed wet stacked cups in server station. Observed employee drying dishes with rag.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing, and (B) may not be dried with cloth. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed caulk behind prep sinks, 3 compartment sink damaged.
4-501.11 Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed employee manually add bleach to dish machine.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions.
(A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor damaged at server station on far side. Observed wall damaged in back area on corner near cook line.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
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