|
|
| 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 |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observe employee handle raw chicken and fail to wash hands after. CDI- Directed employee to wash hands.
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P
Observed improper handwashing from multiple employees including not using soap, not washing for 15 seconds. CDI- Educated/explained handwashing to PIC |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Multiple containers of food such as brocc., mushrooms not covered/protected from physical contaminants. |
|
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
Many food items recorded above 45F (see chart). CDI- All items discarded. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Multiple containers of cooked shrimp/lo mein/cabbage not dated. CDI- Dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food
uncovered to facilitate heat transfer. -Pf
Cooked chicken cooling in a plastic tub CDI- Dumped onto sheet trays. USE SHEET TRAYS TO COOL DOWN CHICKEN,
NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. REPEAT. Spoke with facility about cooling multiple times and facility has created an action plan but is not following it. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means.
Back door was open to allow for entry of pests/insects. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor.
Tubs of raw chicken on the ground as well as boxes of broccoli. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Knife stored in crevices of two units. |
|