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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 |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several food contact surfaces with visible food debris; blender blade last used yesterday, table top can opener blade, multiple fryer baskets stored as clean, and metal containers.
CDI- All items washed, rinsed, and sanitized again. (-1.5)
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed food splatter inside microwave last stated to be used yesterday. EHS reminds staff to clean inside microwave daily. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed yogurt and house-made butter in dairy cooler expired several days earlier.
CDI- Yogurts and butter voluntarily disposed of. (-1.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking of dishes stored as clean. Allow dishes to air dry before nesting.
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination.
Observed clean fryer baskets hung from rack above can wash, with several touching the side wall which is visibly unclean.
CDI- Racks removed, re-washed, rinsed, sanitized. (-0.5) |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed stack of single service trays on floor of corridor leading to WIC for meat prep room.
CDI- Trays voluntarily disposed of. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed several damaged fryer baskets with frayed metal wire, no longer safe to use.
CDI- PIC removes baskets from service.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed tin foil lining dry storage racks in main kitchen. EHS advises PIC to replace with material that is smooth and cleanable.
4-501.11 Maintain equipment in good repair.
Observed severely rusted clean dish racks in ware-washing room and several cutting boards with deep scoring on prep tops. Replace at earliest opportunity to prevent recontamination of clean dishes and restore ability to clean cutting boards. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed need for cleaning of non-food contact surfaces throughout facility. Non-food contact portion of prep equipment in meat room, outside of cooler, inside of raw meat display case, reach-in cooler racks, and other surfaces observed with encrusted food debris and splatter. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 substantial residue on air conditioning vent above hand sink in area near cook line. Observed need for cleaning of walls, floors, and ceilings throughout facility. (-1) |
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