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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
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC able to report 3 of 5 reportable symptoms and 0 of 5 foodborne illnesses. Food employees in the establishment were also unable to report any of the foodborne illnesses. CDI EHS educated PIC and employees the 5 reportable symptoms and foodborne illesses and provided employee health policy flyer at the end of the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 Observed employees turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier like a paper towel after washing hands to avoid recontamination. CDI EHS educated employees on proper handwahing and rewashed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored above raw salmon in the walk in cooler. CDI PIC rearranged storage order during the inspection. |
|
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 grilled chicken, liquid eggs, ground sausage, diced chicken, and cut melon fruit cups cold holding above 45F (see temp chart). PIC stated they will use TPHC for fruit cups and liquid eggs. CDI PIC voluntarily discarded food items during the inspection and EHS provided TPHC form at the end of the inspection. |
|
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 tighly wrapped plastic container of salad cooling in tall reach in, stacked cut tomatoes in closed container, and tightly lidded diced chicken in plastic containers. Ensure to use methods that allow proper cooling. CDI items were uncovered cut tomatoes and salad, and PIC voluntarily discarded diced chicken. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed nonfunctional final rinse gauge of the mechanical dish machine. Ensure to repair. Repeat violation. |
|