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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed facility combining soap solution and bleach sanitizer in the same compartment when manually washing, rinsing and sanitizing equipment. CDI-Explained that the sanitizer step should be conducted separately from the wash and rinse stages. Sanitizing the equipment will be last third step of the cleaning process. The owner will change the process for how manually cleaning of equipment will occur.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a strainer and several plates with food splatter. CDI-The equipment was brought to the dish machine for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce cold hold above 45F in the small flip top cooler. All other items were barely meeting 45F. CDI-The lettuce was removed and the owner will contact a maintanence operator to look at the unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed push cart containing flour for breading food product stored in an area where contamination can occur from the hand washing sink. CDI-The push cart was moved to a different location. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed in use utensils (slotted spoons, tongs) being held in water at 110F. CDI-The water was reheated. Ensure water is kept at atleast 135F when storing utensils. |
|
45
|
0
|
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 the white inside lining to the lid of the flip top cooler coming apart. Have reattached. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelves of the reach in coolers, and to the plumbing below the 2-compartment sink. Have cleaned. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the walls of the facility especially behind the cook line. Have cleaned. REPEAT. |
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