|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Be sure to change out the metal pans used in the drawer cooler. Once product is empty wash, rinse and sanitize the pans before placing back in the drawer cooler and placing food in the pans. (repeat) The food prep sink, rinse sink in three compartment sink and sanitize end drain board need to be cleaned. CDI by PIC cleaning. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
A squeeze bottle of icing stored in a soiled container on top of a soiled towel. CDI by removing the container and wiping off the bottle. |
|
44
|
0.50
|
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.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
A large stack of the trays customers use to take food to the table found stacked wet. Allow these trays to dry before stacking. The containers used to store dressing cups and cup lids needs to be cleaned. |
|
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 shall be maintained in good repair.
Some of the shelving in the RTE walk in cooler is rusty. (repeat) The side of the table in the biscuit area has a lip on the table that cannot be properly cleaned. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. (repeat)
Clean shelving in the RTE walk in cooler. Clean the fan guards in the walk in coolers. Wipe down under all prep tables and work surfaces. Clean inside the two door stack freezer. Clean wire shelving in the cooking area and in the biscuit area and in the back area near the breading table. Clean inside the hot holding pass throughs. Clean the breading tables. Clean floor in walk in coolers and freezer.
Clean outsides of trash cans and cans used for soiled linens. Clean sides of ovens. Re-caulk the hand sink to the wall and Re-caulk the biscuit prep table to the wall. Clean casters on equipment. Clean under the flat top. Clean the small hot hold in the back. Clean inside the breading cooler. Clean the track drain under the tea urns in the back. Clean the counter out front that the drink machine is stored on. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Clean walls throughout. Heavy build up on floors throughout. Detail clean floors under, beside and behind equipment and shelving throughout especially under shelving and equipment. (repeat) Clean floor drains. Clean the floor drain at the dining room drink machine. Detail clean floors under the cabinet the customer drink machine is on. Clean inside the service sink.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Re-grout floors throughout where needed. (repeat) Seal any holes in walls throughout. Replace the missing/broken base tile at service sink. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in food prep areas. 30-42 foot candles at the fryer, breading station, and at the stove and flat top (need 50 foot candles).(repeat) The light shield is damaged over the service sink. |
|