|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front, cook line hand sink.
CDI- PIC refills dispenser. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes (blender, utensils, plastic containers) stored as clean while sticky to touch, and/or with standing water inside.
CDI- Dishes returned to ware-washing for re-w/r/s. (-1.5) |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed brown rice at 120F in steamwell and sliced steak at 125F in hotbox. All other TCS foods in steamwells and both portions of hot box (top and bottom) observed >135F. Steam-well and hotbox appears in good repair.
CDI- Rice reheated in hotbox to >165F before returning to steamwell. EHS advises PIC to actively monitor the steamwell throughout service for proper hot holding, especially in the top, left corner. Also advised not to overfill hot box, and ensure items are spread out, not stacked on top of each other. (-1.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacking of plastic containers stored as clean. (-0)
CDI- Dishes spaces out to facilitate drying. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed substantial build up of dust on dry storage racks to left of hotbox and oven, corrosion on wall mount rack above 3 comp sink, and food debris on outside and top of knife box. PIC immediately cleans knife box. Increased cleaning frequency of shelving units is advised. (-1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
Observed substantial dust build up inside paper towel dispenser at cook line, dirt on floor near flattop, and beneath equipment. Increased cleaning frequency is advised. (-0.5) |
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