|
|
| 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 When to Wash - P - Wash hands after activities that contaminate them and after donning gloves. Observed cook touch handle of walk in door and then handle bacon at prep line. CDI by instruction.
Observed cook change gloves without washing their hands in between. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shrimp removed from commercial packaging and stored over sauces in walk in freezer. Observed egg wash transferred to walk in cooler and located over produce. CDI, foods relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
| 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces shall be cleaned at proper frequency. Observed salad container in refrigerator accumulating soil residues. Observed lid of salad spinner accumulating black soil residues and some dry lettuce.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed several plates stored as clean but soiled with food debris. CDI, plates relocated for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and above. Observed egg wash cold held on ice at 53 degrees F. CDI, food employee relocated egg wash to walk in unit to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers except a plain wedding band. Observed cook wearing a wrist band. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored in wet area inside containers collecting water. Observed ice scoop in kitchen stored in holster with black soil residues on bottom corner of blue holster area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some glassware being wet stacked in bar cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage near dish area and broken tiles and low grout throughout kitchen. Repeat.
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed black soil and debris accumulating on floors of hard to reach areas in kitchen and under shelving in dry storage room in corners of floor. |
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