|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and spice shakers in food prep area. -0 points- |
|
40
|
1
|
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 employees preparing food while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -REPEAT- -1 point- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handle of oven and food contact surfaces making contact with unsanitized oven door. Store utensils in a manner that prevents contamination. -REPEAT- -0.5 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use food containers stored open and without protection on shelving throughout facility. Store single use items in a manner that prevents potential contamination. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
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 automatic paper towel dispenser at front handwashing sink unable to dispense paper towels. CDI - PIC was able to adjust paper towel dispenser during inspection. Maintain paper towel dispenser at handwashing sinks in good repair to promote as much handwashing as possible. -0 points- |
|