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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 |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed raw steak above RTE foods and raw bacon above cooked sausage in 2 door reach freezer. Once foods are removed from commercial packaging in the freezer they have to follow proper storage order. CDI- Foods moved to walk-in freezer. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Dish machine not sanitizing during inspection. Test strips showed no chlorine in the sanitizer when dish machine was ran multiple times.
CDI-Sanitizer tub was changed out in dish machine and test strips showed machine sanitizing at 200ppm. Sanitizer buckets were remade with appropriate concentration. If dish machine is not being used frequently then the sanitizer may go bad in time. PIC advised bucket was changed during last inspection and was working properly as of yesterday. Ensure test strips are being used to check concentration of product. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Several spray bottles throughout observed with liquids but no labels.
CDI-spray bottles were labeled.
7-207.11 - Restriction and Storage: Medicines that are in a food service establishment for the employee use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles P
*Observed eyeglass cleaner stored on prep unit.
CDI-items were moved. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Observed a few squirt bottles of oil missing labels. CDI- PIC labeled bottles *Improvement from last inspection |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*PIC was not wearing head covering while preparing food. Ensure people who are handling food are wearing hair restraints. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. * A few cups at service station observed stacked wet. Ensure they are thoroughly air dried prior to stacking. CDI- Organized to air dry.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. *All sets of tongs on front of oven on handle has flour and splatter on them. Recommend putting them in a container to be protected from food splatter. CDI- Moved to be cleaned at dish machine. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. *Observed several stacks of single use trays that had the food contact side facing up. CDI- PIC inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
*Gaskets were torn in two door reach in on right. Seal front edge of left prep unit top where pans sit so that food cannot build up in the gap and can be easily cleaned. *Improvement overall from last inspection. |
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