|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 drinking from personal beverage and continue food prep without washing hands between activities. CDI PIC asked employee to properly wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks without papertowels upon beginning of inspection. REPEAT VIOLATION. CDI papertowels added to both handsinks. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli, slaw and large plastic container of lettuce in cold holding about 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
Yes |
7-102.11 Common Name-Working Containers - PF Observed container of sanitizer not labeled with contents of products. CDI sanitizer labeled. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed two containers of cheese holding out of temperature control not labeled with time removed. CDI cheese labeled. VERIFICATION REQUIRED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce cooling in large plastic containers tightly covered. CDI lettuce voluntairly dicarded. VERIFICATION REQUIRED. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved collecting water and food debris. |
|