|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee not properly washing hands when a hand wash step was needed. For example, the employee was handling raw fish, removed gloves and immediately put on a new pair without a hand wash step. Employee also did not wash hands after touching their face, or when handling the container holding the old grease from the fryer. CDI-Instructed employee to properly wash hands. Also discussed with manager that more training is needed on when to hand wash. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee dump a drink into the hand wash sink. CDI-Explained that a hand sink is only used for hand washing. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on the onion chopper and to the fryer scoop that are stored on the clean equipment hooks. CDI-The two items were brought back to the 3-compartment sink for washing, rinsing, and sanitizing. |
|
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
Observed the sandwich prep cooler holding product above 45F. Also observed slaw cold holding above 45F in the ice bath. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT THE UNIT IS HOLDING PRODUCT AT 41F OR BELOW. REPEAT.
**STARTING JANUARY 1, 2019 COLD HOLDING REQUIREMENTS WILL CHANGE TO 41F OR BELOW** |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a sheet pan of raw fish stored ontop of a trash can, and observed ketchup, red cabbage, and bread boxes stored on the ground. CDI-The cabbage was placed onto shelving and the fish was moved off of the trash can. Have the other food products placed onto shelving. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of cups stored on the ground. CDI-The cups were placed onto the shelf. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the fish reach in cooler, the outsides of the fryer equipment, shelving holding the mayo containers, and outside of the tall reach in freezer. Have cleaned. REPEAT. |
|