|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. The beverage nozzles, were soiled with build up around the tubes and the dispenser. Advised the pic ensure all nozzles cleaned daily. |
|
40
|
1
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees shall wear effective hair restraints such as hats or hair nets, beard restraints and clothing that covers body hair when working with food, clean equipment, utensils, linen and unwrapped single-service and single-use articles. This does not apply to employees that handle only beverages and wrapped food, or to wait staff that have minimal risk of contaminating food. There was employees preparing food without a beard guard. |
|
47
|
0.50
|
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)
; Equipment shall be maintained in a state of repair and condition that meets Food Code requirements. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Cutting or piercing parts of can-openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when container is opened. There was ice build up around the vent and on the floor as a slip hazard. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
A ware washing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils, raw foods or laundering wiping cloths; shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and, if used, at least every 24 hours. The interior of the 3 comp sink was soiled with build up. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C
Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. The men's toilet was soiled badly inside with a brown substance. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The corner of the floors in the back. under prep tables and floor drains , Ric's soiled with build up. |
|