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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that kitchen employee was unable to identify any of the symptoms or illnesses she should not come to work with. CDI: Employee health poster provided via email today, to be hung up. PICs were able to identify symptoms and illnesses. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee move from raw food to ready to eat foods with no handwash.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees turn off faucet with bare hands after washing them, thereby recontaminaing their hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack a raw shell egg and move to handling single service items and ready to eat foods with no handwash. REPEAT VIOLATION |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Papertowels provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fingerling potatoes cooling at a rate of 0F per minute in reach in cooler. CDI: Items moved to walk in for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimiento cheese sandwiches, bagel sandwiches, and muffin sandwiches held above 41F for more than 4 days. CDI: Items voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed fingerling potatoes cooling with a lid on top of them. CDI: Lid removed. Observed egg patties, ham and cheese sandwiches, sausage sandwiches and turkey sandwiches cooling in walk in while tightly wrapped. CDI: Items uncovered for rapid cooling. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed parfaits stored in grab and go cooler with no labeling. REPEAT VIOLATION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fruit flies throughout kitchen. PIC advised to call pest control. |
|