|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Handwashing Signage (C) Repeat
Handwashing signage missing in men’s and women’s restroom, must have handwashing signage at all hand sinks. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Repeat
- EHS observed the chicken breading container under the breading station to have no labeled.
- Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta.
- CDI food employee labeled the the container of chicken breading. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Repeat
- EHS observed dishes stacked wet on the three compartment sink.
- Air dry equipment and utensils after cleaning and sanitizing. Do not stack to dry. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Repeat
Observed many single service boxes on the floor in the storage areas. There is not adequate shelving to put the boxes on at this time, suggest rearranging, ordering in quantities that will fit the storage areas and/or adding more shelving for items. Unable to adequately clean due to the boxes on the floor. |
|
47
|
0.50
|
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) Repeat
- Walk in cooler gasket and door not sealing properly and gasket damaged. Ensure that this is kept in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Repeat
Observed grease build up and food debris on rolling cart and racks, fry station, shelves in cooler, legs and wheels on equipment, and inside coolers and freezers. Increase frequency of cleaning to remove build-up. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops (C) Repeat
Mops stored in mop buckets, ensure they are hanging when not in use to adequately dry without contamination. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Repeat
Lighting above hood where sausage and eggs are cooked is burnt out, ensure that bulb is replaced to reach adequate footcandles. Should be at least 50 footcandles. |
|