|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink in prep cooler over food for consumer. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.
2-301.14 When to Wash - P - Observed employee crack raw shell eggs then proceed to handle clean plate without washing hands. Observed employee touch garbage can with hands then proceed to handle equipment without washing their hands. CDI by instruction, employees washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer testing 0ppm out of dispenser. CDI, sanitizer at sink refilled to chlorine sanitizer between 50-100ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep cooler maintaining TCS foods between 43-50 degrees F. CDI, rice at 49 degrees, rice 2 at 50 degrees F, cheese at 46 degrees F. Voluntarily discarded by PIC. Ambient air temperature was 42 degrees F in unit. Visit needed to ensure long term compliance and calibration of flip top prep cooler. All TCS foods shall be maintained at 41 degrees F and below. |
|
26
|
1
|
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 - Observed several spray bottles of cleaner and sanitizer not labeled. CDI, bottles labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed chlorine sanitizer bleaching out test kit and above 100pm. CDI, chlorine sanitizer bottle diluted. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored below prep table and near splash / spillage on bottom shelf. |
|
45
|
1
|
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 sanitizer dispenser at sink not dispensing sanitizer at proper concentration and flip top prep cooler not maintaining TCS foods at 41 degrees F and below. See temperature observation chart. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed employees not able to locate chlorine test strips for low temperature chlorine dish machine. Vr required . |
|