|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present during inspection. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed improper handwashing due to all handsinks in the concession stand not providing hot water. Hot water knob/handle on all handsinks are not working. Facility does have hot water at 3-compartment sink and bar handsink. Work order has been put in while on site. VR to be done by 1/8/21. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed all handsinks in concession stand providing water at 69F. All hot water knobs/handles not working and not providing hot water. VR to be done by 1/8/21. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine sanitizer reading 0 ppm. Unit is currently not in use due to COVID-19. VR to be done by 1/8/21.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside bar ice machine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT. Observed hot dog prep unit prep top with heavy ice buildup. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on gaskets on all prep units and reach-in units, drying rack, and hot box. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 needing to be done on floor under 3-compartment sink and drying rack.
No signature needed due to COVID-19 guidelines. |
|