|
|
| 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 |
Yes |
No
|
No |
Do not place employee drinks on food prep tables, place on low shelves - wash hands after each contact with drink. removed
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Sanitizer at zero ppm, make bleach water up daily at 50 to 100 ppm. Use on food prep zones, pot sinks. drainboards, hand sinks as needed throughout the day. remade.
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Date mark potentially hazardous food items once prepped or opened from manufactures packaging. remarked.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Do not thaw at pot sink, thaw using reachins only or part of the cooking process. Contamination risk to clean containers or the food being thawed. moved to refrigeration.
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
Food prep sink needed if this facility wants to thaw raw food in this manor.
Continue using a colander with a base to wash vegetables. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
caps hairnets or visors.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace all non NSF refrigeration and freezer units in basement of main building. Rusting, poor repair.
Replace the shelves cracked in reachin in kitchen.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Keep dumpster closed, remove water buildup at grease bin.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repair floors as needed near drain at ice machine. Clean walls at ice machine electrical box and conduits.
Repaint as needed.
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. |
|