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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drinks store on food prep surfaces. Store all employee drinks in approved locations away from food and utensil areas. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation (C) Hot water on unit was not working at the time of inspection. Hand sink must reach 100F or greater. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Sanitizer solution was very weak in bucket. Use chlorine test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in the sanitizer bucket between uses. Sanitizer solution changed during inspection and then tested good. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Meats in reach-in cooler were 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Turn thermostat down on unit for colder temps; or have qualified technician service unit if necessary. Manager education. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Salsa and ready to eat deli ham were not properly dated. All previously cooked, prepared, or opened packaged ready to eat foods must be date marked. Make sure all required foods have a clearly labeled date! Date mark is good for up to 7 days at 41F or below hold temp. Product must hold at 41F or below! Manager education. CDI |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) All employee who prepare food or wash dishes must wear a effective hair restraint. A hat or hair net is approved. |
|
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) Repair torn door gasket on reach-in cooler. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf) Hot water was not available at the time of inspection. Unit must have hot water. Repair water heater to proper operation. Will follow up. |
|