|
|
| 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 |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS recorded the sanitizer at the dish machine at 0 ppm chlorine. PIC said they had just replaced the sanitizer last night and hadn't primed it yet. PIC primed the unit and EHS ran the machine two more times. EHS recorded chlorine sanitizer at 10 ppm chlorine. Chlorine sanitizer must be maintained between 50-200 ppm chlorine at all times.
VR: EHS contacted the dish machine maintenance company to come recalibrate the dish machine. EHS will return Monday afternoon, the 23rd, to verify the unit is dispensing sanitizer properly. Until then, the dishes should be sanitized in the 3 compartment sink. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - EHS observed two wet wiping cloths being stored on a prep table. When not in-use, wet wiping clothes should be stored in a sanitizer solution of correct concentration. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - A one door fridge is not being used currently in the kitchen and is unplugged. PIC has said it doesn't hold the correct temperature. If the fridge remains in the kitchen, it needs to be on and holding at 41 degrees F or less. If the fridge isn't being used anymore, it should be removed from the premises. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - The interior of the dish machine was observed with mildew growth inside of it. The interior of the dish machine should be cleaned more often; atleast every 24 hours and/or before use. Clean the dish machine more frequently. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - The shelf that holds seasonings by the wok line was saturated with grease and old food debris. The clean dish drain rack by the dish machine was observed with old food debris on the drain boards. The interior of the secondary prep unit was observed with mildew growth inside of it. Clean non food contact surfaces of equipment more often to maintain them clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) - The men's bathroom toilet needs to be cleaned more often to remove waste residue. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - The hood system vents are saturated with grease above the wok line and needs to be cleaned more frequently to prevent buildup and grease drippings.
6-303.11 Intensity - Lighting (C)- Most of the lights in the kitchen are half out, making it hard to see in certain areas. PIC said they have had some electrical issues recently that they are trying to resolve. Repair or replace lights in the ceiling to provide at least 50 foot candles of light above food preparation areas and 20 foot candles of light where handwashing, ware washing, or equipment storage occurs. EHS recorded less than 20 foot candles by the dish machine and the 3 compartment sink. EHS recorded less than 50 foot candles by the rice and soup hot holding area and by the secondary prep unit. EHS recorded the light at the cook line at approximately 20 foot candles. Repalce light bulbs that are out and clean light fixtures on the hood system and/or replace lights with brighter bulbs. |
|