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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed dish machine employee scrubbing and pre-rinseing soiled dishware and then handling clean dish ware. CDI- EHS informed PIC of the violation and PIC had the employee wash hands and changed gloves. After instructions were given EHS observed proper hand washing. PIC had the employee re-wash dishware. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed back hand sink being blocked by a trash can and moving dolly. CDI- PIC removed items for EHS to gain access. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-REPEAT- Observed 3-comp sanitizer at 50 ppm QUAT and bar dish machine at 0 ppm Cl. CDI- PIC brought the bar dish machine to 100 ppm Cl and 3-comp to 200 ppm QUAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed glasses at the bar with residue left on them. CDI-PIC had an employee take all glasses to dish machine area to be properly cleaned. |
|
21
|
0
|
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 turkey at 43F and dated for 12/7. Also observed sliced tomatoes and milk without a date. CDI- PIC voluntarily discarded the items. |
|
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 two employees wearing a watch while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food with a beard however were not wearing beard guards. |
|
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 in use utensils being stored on oven handles. These items may come into contact with the floor or a person. |
|
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 portable cutting boards and flip top cutting boards in need of resurfacing or replacing.
4-501.11 Maintain equipment in good repair.- Observed several split gaskets on low boy cold holding equipment. |
|
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 food debris build up on cookline equipment and on the inside of cold holding equipment. |
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