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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashAfter handling raw animal foods and before handling RTE foods, clean dishes, food contact surfaces, and before donning another set of gloves- wash hands. Observed employee scoop raw shrimp with gloved hands and then handled the clean plates(food contact portion) that the cooked shrimp were to be placed on. Plates sent to be cleaned and employee stopped to wash hands. Discussed and demonstrated placing tongs into small containers inside of the cold drawers so that these could be used to handle raw meats. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep foods covered to protect them when they are in storage. Observed slaw, onions, and other cut veggies uncovered in the WIC today. covered during inspection. |
|
20
|
1.50
|
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 HoldingHold all TCS foods cold at 45-41F or less. Observed oil/garlic mixture and slaw stored on ice today but the products were stacked high with only the bottom portion of the pan in contact with ice. Recommend using metal pans in an ice slush so that more contact is made with the container. Be sure to check these ice levels and temps. of the food to ensure this practice works through out the day. More ice added today to the slaw to cool it down and the oil mixture was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved cooked pork today that was date marked 11-3-13 in the WIC- all pans discarded today. All TCS foods must be used or discarded within 7 days if they are being held at 41F or less.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open American cheese not date marked today- discarded during inspection.Observed salsa(homemade/cooked) not date marked today- date mark all salsa and tomato mixtures(pico de gallo). |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensObserved no disclosure or reminder of raw/undercooked animal foods on the lunch menu. Offer this disclosure and warning on all points of order just like it is on the main dinner menu.Corrected through instruction. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved chicken soup cooling in the WIF today with ice paddles in the product to speed up cooling. These ice paddles were melted and not helping the process- be sure to watch these paddles to make sure they are working as intended. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWhen not in-use, store wiping clothes in sanitizer. Observed multiple towels on counter tops today and multiple towels stored inside of a make table. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and LockersEmployee items must be stored in a designated area where they will not contaminate food, food contact surfaces, clean linen, or togo materials. Observed bike helmets and jackets stored ontop of dry goods in the back today- all items moved during inspection. |
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