|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee and water being dumped into a handsink that is directly next to a dump sink in the front service desk area. CDI by instruction, notified employees to label each sink as 'handsink' or 'dump sink.' |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8 soup ladles' stored over the 3 compartment sink with visibly food debris on them. CDI- ladles were set aside for rewashing.4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at 0ppm quat concentration. CDI- sanitizer bucket was refilled to proper concentration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella cheese in a flip top cooler not dated that was opened 11/24, diced tomatoes in a reach in cooler not dated that were opened 11/24, hummus in a reach in cooler not dated, egg patties not dated that were thawed on 11/24, and pepperoni in a reach in cooler not dated. CDI- hummus was discarded and appropriate dates were added to all other items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for butter packets but saving the packets after service and recooling them. CDI by instruction, butter packets and ALL other foods held using TPHC shall be discarded after 4 hours. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 two single use plastic ramekins without handles being stored in dry good containers and used for scooping. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use hexagon plastic plates, paper to-go boxes, plastic bowls, and plastic bowl lids all stored uncovered and not inverted. |
|
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 several split gaskets on reach in coolers throughout the kitchen. This item was also noted on the transitional permit. |
|