|
|
| 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 When to Wash - P - Wash hands after activities that contaminate them and before doning gloves. Observed food employee put on gloves without washing their hands. Observed food employee touch face without washing their hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be provided at each handwashing sink. Observed no hand soap available at handwashing sink, only hand sanitizer.
6-301.12 Hand Drying Provision - PF - Hand towels shall be provided at handwashing sinks. Observed no disposable towels available at handwashing sink. CDI, operator provided disposable towels. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer above 400 ppm as registered by test strips in 3 compartment sink. CDI, sink refilled to required concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed chicken cooling in walk in cooler in covered containers at 49 degrees F. CDI, cover removed to facilitate heat transfer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in santiizer in between uses. Observed several wet wiping cloths stored on prep table surfaces. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean cutting boards stored in c ontact with outside of garbage can below prep table. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed 3 sanitizer not calibrated to discharge correct sanitizer and facility manually mixing sanitizer. Observed soap dispsenser and paper towel dispenser removed from wall from renovations according to food employees. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage due to renovations according to food empoyees. |
|