|
|
| 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 Wash hands before donning gloves and between gloves uses. -P Observed one employee wearing gloves, exit back door to enter the walk in cooler outside, came back into kitchen, removed gloves and donned new gloves without a handwash in between. CDI- EHS discussed handwashing with employee, observed employee remove gloves, wash hands properly and don new gloves before working with food. EHS discussed the importance of handwashing with PIC, especially with the walk in cooler being located outside the back door. PIC will ensure employees are washing hands before donning gloves and in between glove uses. Proper handwashing was observed during the rest of the inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several large metal pans of food (chicken, onion fritters, eggplant puree, spinach dip) with dates ranging from 7-24 to 7-26 that were uncovered in walk in cooler. EHS explained that uncovering food as part of the cooling process is encouraged, but once the food reaches 41F or below, it is to be covered to prevent contamination and protect food. CDI- food was covered in walk in cooler during inspection. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a metal pan of cooked chicken underneath a water line in the walk in cooler. CDI- PIC moved pan of chicken, stated that they will no longer keep food in this area. Food allowed to be moved, as no signs of contamination were visible. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth on the prep surfaces across from cook line. Wiping cloth was wet, stored on prep surface. Hold wiping clothes in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed metal pan above dish pit beginning to crack. Observed plastic lids on flour containers in dry storage area that were cracked, in need of replacement.
4-501.11 Maintain equipment in good repair. Observed handle on chest freezer broken. Suggest repair. |
|
47
|
0.50
|
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 black buildup in basin of hand sink behind bar area. Observed shelving in walk in cooler with food debris buildup. REPEAT. |
|
53
|
0.50
|
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. Observed food debris buildup on floors in walk in cooler. Food debris has built up where the floor meets the wall and food debris was present under shelving throughout walk in cooler, suggest more frequent cleaning. |
|