|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee not drying hands completely. CDI Instructed food employee to dry hands completely before putting on gloves.
Observed food employee cleaning food contact surfaces and sanitizer solution; don gloves without hand washing. CDI Food employee directed to remove gloves and wash hands. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat. CDI Spoke to PIC regarding storage order; will rearrange product. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomato sofrito being date marked for 21 days. CDI PIC adjusted; will follow up with corporate office regarding challenge study/variance. REPEAT No points deducted due to recent changes with variance/challenge study.
If seen in next inspection, will result in points deducted. |
|
31
|
0
|
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 container of kale that was cooling tightly covered in walk in cooler still above 45 degrees. CDI Cracked open the container to allow heat to vent. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
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 single service cups and soup containers overstacked past holders and not protected. Make sure to keep protected to avoid contamination. |
|
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 rusting shelves throughout. Make sure to keep in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are need of replacement; gouge marks. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on ice chute and soda dispensing machine; nonfood contact surfaces. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust on ceiling above food contact surfaces. |
|