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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 Wash - P. Hands shall be washed in between glove changes. Observed employee change gloves without hand washing. CDI hands washed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for one task only, changed when damaged, soiled, and between handling clean and soiled utensils. Observed employee handle clean and soiled utensils with same gloves. CDI |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed waffle maker and plastic bowls soiled with debris. CDI item moved for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed boiled eggs, tater tots, and hashbrowns below 135F. CDI items discarded. Gave facility TPHC handout to potentially use for hot bar. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are prepared in the facility shall be dated. Foods that are 41F or below have a 7 day shelf life, and foods that are 42-45F have a 4 day shelf life. Observed cole slaw, sausage, mozzerella, cabbage, and sliced turkey not dated. CDI items dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE foods shall follow time/temperature parameters of date marking. Observed half and half held past 7 days. CDI item discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be sepated into smaller portions, in shallow containers, and left open for rapid cooling. Observed hashbrowns cooling in carton at 113F. CDI hasbrowns placed in speed rack and sent to freezer for cooling. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food Labels - PF. Food shall be labeled with common name, list of ingredients, list of allergens, and address when in bulk containers. Observed bulk bin of donuts and cookies without labels. Verififcation required. |
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