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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
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled equipment, then move to handle sanitized items to put them away without washing hands. CDI - educated when to wash hands and advised to wash hands after handling soiled items.
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee handling cell phone. Then not wash hands after that before food preparation. CDI - EHS asked food employee to wash hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed build up in ice machine. Advised to clean more often.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed dough mixing bowl was washed with spray arm and washed with detergent before being stored back at dough mixer; no sanitizer was used. CDI - educated to wash with a hot soapy water solution, rinse the item off, then sanitize with a proper sanitizer solution with the proper amount of contact time (2 min). |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not cooked all the way through in the grease fryers. Product has been sitting in the frying basket for a long time, so the temperature was inaccurate for a proper cooking temperature. But the inside of the chicken was still raw. CDI - educated to not stop the cooking process for any raw animal food. Food employee dropped chicken back into fryer to fully cook the product. | |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bread nots with butter on them, cooked onoins, and cooked mushrooms sitting out on the counter top by the display case in the temperature danger zone. CDI - discarded items out of temperature onions and mushrooms. Placing garlic nots on time control. Providing new time papers for the bread nots. VR |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food employees not following time procedures for the pizza, strombolis, or the calzones. After the product is pulled out of the oven, no one is writing the preparation & discard time on the dry ersae board. CDI - re-educated about time contro. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack above the 3 compartment sink. Observed wet stacked items on the storage rack above the 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket at front reach in unit on the right door. Advised to repair. Observed two light bulbs out at the hood. Advised to repair. |
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