|
|
| 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 employee handle raw ground beef with gloves, remove gloves, and then put on new pair. CDI - Employee was asked to remove gloves and conduct a hand wash. Hand washing procedures, and when to wash, were reviewed with employee. -0 points- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with a chlorine sanitizer concentration of 0ppm. PIC was unable to correct issue during inspection and has called a technician for service. PIC has discontinued use of bar dish machine and will wash glassware in mechanical dish machine in kitchen area. A VR will be conducted by 9/2/2021 to determine if issue has been corrected. -0 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, cooked noodles, and raw beef in lower portion of flip top cooler with temperatures between 47F and 53F. All items in upper portion of flip top cooler were holding at 41F or less. CDI - PIC discarded ground beef, cooked noodles, and raw beef. -REPEAT- -3 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled jug of chlorine sanitizer being used a bar dish machine. Jug is filled in chemical storage area and then connected to bar dish machine. CDI - PIC labeled container. -0 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed completely submerged packages of raw beef thawing under running water with a temperature of 124F. Approved thawing methods include completely submerging food item under running water with a temperature of 70F or less, thawing under refrigeration, and thawing during the cooking process. CDI - Raw beef was moved to walk in cooler to continuing thawing under refrigeration. -0.5 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing and cooking food while wearing a watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -REPEAT- -0.5 points- |
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