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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 |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two sinks in the front, one labeled as a dumpsink and the other labeled a handsink. The handsink with the paper towels and soap had a soiled spatula on the inside. CDI-PIC removed spatula. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with stickers still on the outside. PIC said this is normal and they take off the stickers before use. CDI-EHS explained they have to remove stickers first, then W/R/S. EHS and PIC went through dishes and pulled aside the ones with stickers and set them aside to be cleaned, there were 7 dishes with stickers.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build-up on the inside of the ice chutes in the front. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs in the steamer below 135F. CDI-PIC turned up steam well and voluntarily discarded the old ones. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time being used for the cold station next to the grill (for cooked onions and cheese) they had a time stamp there but PIC did not know why they have it there. PIC did not know about paper procedures either. They said they change out cold container and use the leftover product. CDI-EHS called GM and had them explain process, that they are supposed to discard leftover food due to temp, GM was able to locate paperwork. abuse at this station. Cheese was 48F, cooked onions 89F. GM did not train properly on this procedure. CDI-PIC voluntarily discarded food, added a fresh cold container with fresh food and all the managers were told about process. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence-Original Containers - PF Observed 1 bottle of unlabeled disinfectant. CDI-PIC labeled
7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner stored over bags of soda mix. CDI-PIC moved to the chemical shelf. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in the kitchen area. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal racks that are used for ice cream trays, where the ice cream goes directly on, hanging on the inside of the handsink. PIC said these are clean. CDI-EHS explained the contamination risk and had them take them back to be washed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a large chunk of ice blocking the fans on the stand up cooler that holds the ice cream toppings. Needs to be repaired. REPEAT. |
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