|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up of vomiting/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink observed on prep table at start of inspection. Employee drinks must be stored on a low shelf or separate area. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Mixer head, 2 spoons, and immersion blender blade all had visible food residue on them and stored as clean. Cutting boards stored as clean had staining on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be rewashed. If cutting boards can not be effectively cleaned, then they should be replaced. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Cooked peppers in hot holding unit measured 110-120F. TCS foods in hot holding shall measure 135F or above. CDI - Peppers discarded. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - C - 1 wiping cloth bucket measured less than 150 ppm quat. Sanitizer buckets must be 150-400 ppm quat. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on sandwich cooler doors. Rusted shelves below cooking equipment tables. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Shelves need to be cleaned throughout establishment. Hot holding units have large amount of food debris in the bottoms and need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floor cleaning necessary throughout needed, especially in walk-in cooler and underneath sinks. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. |
|