|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
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 food debris build-up on pans/containers stored as clean on the drying rack.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed ice cream scoops stored in empty dipper well. Dipper well contained food debris. CDI dipper well washed , rinsed , and sanitized and set up to filter water.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer dispensing at 0ppm QAC at 3 compartment sink. CDI by adjusting mixer and retest at 200ppm QAC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored in buckets containing 0ppm QAC sanitizer. |
|
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 ice cream scoops and tea whisk stored in dry, unclean dipper well. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed several wet tight stacked pans on the drying rack. |
|
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 standing water in reach-in cooler. Repair. |
|
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 food debris/residue build-up on equipment (upright freezer, toaster, french fry warmer). |
|
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 dust build-up on ceiling tiles at hvac vents.
observed debris on floors under equipment. |
|