|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees prepping food with gloved hands, going in and out of the kitchen with gloved hands and returning to prep foods without changing gloves and washing hands in between. CDI- talked with PIC and he coached staff about glove changing and hand washing. 0 points. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cole-slaw, provolone cheese, lettuce and the ambient air of the reach in cold hold 1 door unit were >50 degrees. CDI/VR- Foods were placed in freezer to aggressively cool. Will return in 10 days to check compliance of this unit. Refrain from using until servicing is done. REPEAT 3 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes were cooling in dense containers fully wrapped, burgers were cooling inside of a dense metal container along the 1 door reach in cooler. CDI- foods were moved to the freezer to aggressively cool. REPEAT. Adjust violation or risk being placed on risk control plan for this violation moving forward. -1 point. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food boxes stored directly under the damaged condenser unit in the freezer contained ice buildup. Refrain from storing foods in any areas prone to any possible contamination. 0 points. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed./2-402.11 Effectiveness-Hair Restraints - C
Observed food employees with wrist accessories on. Also observed food employee with no hair restraint on. REPEAT -.5 points. Adjust violation or risk losing full points moving forward. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple chlorine sanitizer buckets were measuring less than 50 ppm when checked. CDI- Sanitizer was remixed to adequate concentration levels. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused./4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Mayonnaise containers were being washed and stored with clean dish storage for reuse. Also observed single service cups near cash register being stored exposed without a protective barrier. -.5 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C/4-501.12 Cutting Surfaces - C Freezer condenser contained heavy amounts of ice buildup. Ice formation was starting to form on food boxes located under the damaged condenser unit. Also observed cutting boards along prep areas not smooth and easily cleanable. Resurface or replace cutting boards and repair leaking condenser unit in the freezer. |
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