|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back hand sink with no paper towels. CDI-PIC provided paper towels
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wall drying rack where pots and pans hang, blocking access to handsink. Pots and pans are blocking the sink. CDI-PIC moved pots and pans on the drying rack next to sink, out of the way of the sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken with a date from 1/27 at 43F. PIC said they made it yesterday. Chicken was in a large portion and covered with condensation on the top. EHS noticed a loot of food items (beans, refried beans, salsa, beans and rice) are all in large portions. PIC voluntarily discarded chicken. VR REQUIRED 2/7/2021. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 chicken with a date from 1/27 at 43F. PIC said they made it yesterday. Chicken was in a large portion and covered with condensation on the top. EHS noticed a loot of food items (beans, refried beans, salsa, beans and rice) are all in large portions. PIC voluntarily discarded chicken. VR REQUIRED 2/7/2021
PIC did not sign due to Covid protocols. |
|
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. Observed WIC with metal starting to erode. |
|
47
|
0
|
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 grease dripping off the oven hood and onto the floor. Needs to be cleaned. *Kitchen is clean, hood is clean except the edges that are catching moisture. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 areas of low grout throughout kitchen area. |
|