|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee drink stored on prep surface with no lid or straw.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed ice blocking hand sink, clean ice from machine during cleaning.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
} Observed ice machine collecting residue on guard.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obesrved can opener blade collecting residue, staff stated that can opener is cleaned every other day. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener must be cleaned after each meal service that it is used. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed eggs in reachin refrigerator in Azalea Lane not dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed utensils drying on absorbent clothes.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed damaged cutting boards in kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed top of refrigerators and warming units dusty in satellite kitchens. 6-502.12 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. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed soapy water in 3 compartment sink at 87 degrees F.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed residue on floor around dish machine in Mountain View, white residue on floor from dish machine. Observed juice on floor extending under cabinets that are screwed shut for 2 compartment sink in Maple Knoll. 6-502.12 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. |
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