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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 |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine run several times and 1 of 4 themolabels change color. Observed DishTemp Plate Simulating Dishwasher tester only reach 158 degrees F max temperature. CDI, Operator contacted operator for service and will be using 3 compartment sink to sanitize after washing and rinsing in dish machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed large basket container on rack, knives on magnetic holster and some plates stored as clean but soiled with food residue. cdi, equipment relocated for cleaning. visit to be made to ensure equipment is repaired properly. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at grill at 121 degrees F. CDI, operator placed chicken on grill to reheat. Improvement made since previous inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed jalapeno sauce with dairy and lettuce recently prepared and cooling in deep container covered. CDI, operator transferred food to shallow containers and partially removed covers to facilitate heat transfer. |
|
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 several quat sanitizer buckets not at required concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean linen stored on ground in office and under chemical storage shelf.
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some wet stacking of clean pans at warewashing storage area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cracked pitcher and rubber spatula with damage. CDI, operator removed items from use.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed high temperature dish machine not reaching required temperature as indicated by several thermolabels and DishTemp Plate Simulating Dishwasher Tester only reaching a max of 158 degrees F. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Data plate not legible on dish machine. PIC stated data plate was ordered. |
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