|
|
| 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 |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed cook washing hands for less than 15 seconds and recontaminating hands with paper towel dispenser and faucets, then starting to return to work. CDI - PIC approached him and showed him how to wash hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed line cook gloving without washing hands, then recontaminating hands when washing at hand sink. See above comment for PIC’s correction. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed rice at 120F and Cheese dip at 111F, each placed onto steam table after reheating. CDI - PIC had line cook reheat each to above 165F - rice to 169F and cheese dip to 175F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cooked peppers, sliced tomatoes missing date marks. Both were said to be prepared yesterday. Most foods throughout facility were properly date marked. CDI - Allowed PIC to back date tomatoes and peppers to yesterday. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one red sanitizer bucket unlabeled. Others were properly labeled. CDI - PIC had bucket labeled. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers unlabeled - salt, pepper, garlic powder, spices (several). REPEAT. |
|
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 several cooler racks with peeling paint.
4-502.11(A) Maintain utensils in good repair. Observed a few plastic tubs showing cracks and wear. |
|
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 exteriors of some food tubs soiled. Observed some cooler racks soiled. Clean more frequently. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage behind reach in on cook line, floor damage in several areas of kitchen.
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. Observed dust built up on fan guards in walk in cooler. Observed soiled hand soap dispenser in kitchen hand sink. Clean more frequently. |
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