|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Employee stated that the trays for chicken tenders are washed, rinsed and sanitized once a day. All utensils and dishes out of temperature control shall be washed every 4 hours. CDI - Employee removed trays to be washed. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer wipes stored above the fryers. CDI - Item was removed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a bracelet. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths on the counter of the front check out area. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting walk-in cooler shelves. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the floor around the frying station. |
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