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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 |
|
|---|
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers (multi compartment spice station and salt and pepper shaker) with no labeling. All other containers were labeled using station labels. Per conversation with PIC, spices will be labeled using similar method. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees, including PIC, wearing bracelets during food prep (Plating pizza, reheating cooked pastas and sauces, etc.)
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee (waitress) engaged in minor food prep (preparing sauce ramekin, placing bread to be reheated in oven) with no hairnet. Should waitstaff engage in any food prep, they are advised to wear effective hair restraint.
Note: Observed employee place bread bare handed into oven for reheating. Reheated bread was placed into basket using tongs and gloves. EHS advises ready to eat food with utensils. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cleaned plates of multiple premade salads stacked directly on top of one another in salad prep unit. CDI - PIC separated salads to prevent improper food contact storage. EHS advises prepared salads and bowls be separated via food barrier, such as plastic wrap or deli paper, if they are to be stacked. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) intact ice rod stored directly on shelf of walk in freezer. EHS advises ice rods be placed in bin or wrapped to prevent direct contact with non food contact surfaces. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (paper plates at pizza bar, trays at dry storage) with exposed food contacts. CDI - EHS reoriented single service articles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed unsealed wooden planks used to stand on along the cook line. Raw wood is absorbent and not an approved surface for equipment or flooring. Seal wood or remove from facility. REPEAT.
4-502.11(A) Maintain utensils in good repair. Observed one (1) cracked ice rod on shelf of walk in freezer. CDI - PIC voluntarily disposed of cracked ice rod. |
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