|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed food employee handle clean utensils without removing soiled gloves, nor washing hands after handling soiled utensils. Food employee submerged hands in sanitizer in 3 compartment sink before returning to handle clean utensils. CDI, food employee was corrected by instruction. Food employee properly washed hands at hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs over ready to eat dressings in WIC near main kitchen. CDI, food storage of re-organized. Repeat |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at a concentration lower than 50 ppm chlorine. Chlorine strip did not register concentration of chlorine. CDI, main dish machine was primed during inspection. Chlorine concentration register at 100 ppm Chlorine. Repeat |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods in prep coolers, and under counter coolers in main kitchen with an 11/20 date. PIC stated pans taken to kitchen from WIC are labeled with the date the product is placed in front kitchen. PIC stated product that leaves WICs are discarded at the end of the day. A clear date marking procedure must be in place. The date mark placed on large batches of food must follow the small portions of food from large batches. CDI, correct date of preparation was placed on label of smaller portions. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer with concentration of less than 50 ppm quat. Buckets of sanitizer were replenished. Wiping cloths were completely submerged in correct concentration of sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans in dish washing area stacked wet. Observed some cups at bar area wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under hand washing sink bathrooms. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several ceiling tiles throughout the kitchen with evidence of leaks. Pealing tiles did not seam to be smooth and easily cleanable. Ceiling tiles contained textured finish. |
|