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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee Starbucks beverage located on food preparation table at beginning of inspection. CDI-Employee beverage was removed from food prep table by end of inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cinnamon delights and chicken nuggets stored open in 2 door upright freezer. CDI-PIC closed food packages. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Dishes in process of being sanitized stored in sanitizer measuring at 0ppm. CDI-PIC remade sanitizer to appropriate concentration and resanitized dishes.
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. Food preparation sink visibly soiled and not in use. CDI-PIC cleaned and sanitized food preparation sink.
4-602.11 (E)(4) Equipment such as beverage dispensing nozzles shall be cleaned at a frequency to preclude accumulation of soil buildup. Dining lobby drink nozzles and slushy nozzles located in kitchen need additional cleaning. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in sanitizer measuring at 0ppm. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows air-drying. Clean pans stacked wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Racks in walk-in cooler and above prep sink are starting to rust. Replace/repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Non food contact surfaces of equipment shall be kept free of accumulation. Racks above prep sink, racks in walk-in cooler, racks storing clean dishes, inside of hot holding units, and lids for dry storage of cinnamon twist and rice need additional cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Ceiling tiles stained, needs additional cleaning. If unable to clean, replace. Hole above 3-comp sink in ceiling tile. Vents above hot holding unit need additional cleaning. |
|