|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
-Sanitizer bottle hanging on wire rack over clean equipment/utensils and chocolate.
*CDI. Sanitizer moved.
**NO POINTS TAKEN |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
-Most employees were observed actively preparing food with bracelets and/or smart watches.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Employees had ponytails but no headbands, hairnets, or head covering.
*0.5 POINTS TAKEN |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
-5 gallon bucket used for sanitizer was visibly soiled.
*NO POINTS TAKEN |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out of food.
-Scoop laying in container of sliced bananas with the handle contacting the food.
*NO POINTS TAKEN |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
-Food containers were stacked while wet and did not dry.
*NO POINTS TAKEN |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-Gaskets of prep coolers and freezer need more frequent cleaning, gaskets on prep cooler have visible susspected microbial growth.
-Racks in the dairy cooler need additional cleaning.
*REPEAT
**0.5 POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 - Floors, Walls, and Ceilings: Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable.
-Unsealed wooded shelves.
*NO POINTS TAKEN
**REPEAT |
|