|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at bar handsink. Ensure to provide soap at all times. CDI PIC provided soap during the inspection.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men's restroom. CDI PIC provided a handwash sign during the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of grilled onions not labeled. PIC stated that the grilled onions were the last of the bulk batch from the walk in cooler. Ensure to label the last container of product with proper prep date. Observed cooked mushrooms (dated 9/15) held past 7 days and chicken salad not labeled. CDI PIC voluntarily discarded items that were not labeled or held past 7 days. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles by the prep area without labels. Ensure to label to easily identify. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beer stored on the floor of the walk in cooler. Ensure to store off the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with other cans on dry storage rack. CDI PIC removed dented can. |
|
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. Observed employee actively prepping food while wearing wrist bracelets. Ensure to remove while prepping food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed QUAT sanitizer buckets below 50 ppm. Ensure to maintain at proper concentrations. |
|
47
|
0.50
|
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 gaskets throughout the facility with debris build up. Observed reach in units and pull drawers with minor food debris. Ensure to increase cleaning frequency. Repeat violation. |
|
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 AC vents with debris build up and black build up on caulking at the 3 comp sink. |
|