|Violations: A summary of the violations found during the inspection are listed below.|
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed a cutting board with severe cuts and pits in it, making it not easily cleanable. Refinish/replace cutting board.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.