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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 |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage sitting on food preparation counter where food was being packaged and prepared. CDI Drink was discarded. REPEAT. Observed open employee beverage in walk in cooler above food establishment ingredients. CDI Drink was discarded. |
|
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 back hand sink being blocked by gloves in sink. CDI PIC removed gloves from sink. Had a discussion regarding hand sinks only to be used for hand washing. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. Make sure to keep food at least 6 inches off the floor. REPEAT |
|
38
|
0
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee performing food preparation not wearing a hair restraint and wearing a bracelet. Make sure food employees wear proper hair protection and remove all jewelry other than a plain wedding band when working with exposed food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of need of replacing/resurfacing. Make sure to replace/resurface if unable to clean effectively and sanitize.
4-501.11 Maintain equipment in good repair. Observed microwave starting to rust inside. Make sure to keep in good repair.
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, nonabsorbent, corrosion free and easily cleanable. Observed establishment lining shelves with towels. Make sure to use materials that are nonabsorbent and will help for contamination to not occur. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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.
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.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed absorbent tiles in bathroom. Make sure to have nonabsorbent tiles that are smooth and easily cleanable. Observed dusty vents in bathroom. Make sure to keep clean. Observed floor in need of proper cleaning. Make sure to increase cleaning frequency. Observed cracked tiles throughout kitchen flooor. Make sure to keep in good repair. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as keys, cigarettes, and cell phone being stored in food preparation areas. CDI Items relocated. Observed employee stereo being stored on top of box of single service items. Make sure to store in a manner where food/food ingredients, single service or equipment will not become contaminated. REPEAT
6-303.11 Intensity-Lighting - C Lighting intensity needs to be 10 foot candles in walk in cooler and areas where periodic cleaning occurs. Lighting intensity needs to be 50 foot candles where food preparation is occurring; working with knives/utensils and foods. Observed lighting in area where flip top unit and food preparation occurring is less than 50 foot candles. Observed lighting in walk in cooler less than 10 foot candles. Make sure to increase lighting. |
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