|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw shrimp placed in handsink in prep area and an employee washing a scoop in a line handsink. CDI: Shrimp were removed from sink and employees instructed to only use them for handwashing. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that all foods inside the cold drawers at pasta prep station were holding between 50F-52F, many of which had been inside the units overnight. CDI: PIC voluntarily discarded all TCS foods that had been left in unit overnight and returned the pastas that had been placed in the unit that morning to the walk in cooler for rapid cooling. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 a few containers of sauces, spices and oils on the cook line with no labelling. REPEAT. Employees began labelling items during inspection. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee at bar cutting oranges and preparing fruits for beverages, but not wearing a hair restraint. CDI- Verbal correction to employee and corporate personnel Mark Hartsing. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some lids stacked wet in clean storage. REPEAT. Improvement noted. |
|
45
|
1
|
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 that cold holding unit for pasta prep station was not holding food below 45F. PIC immediately places service request for maintenance. REPEAT. |
|