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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
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P. Hands shall be washed before begining work, in between glove changing and after hands are soiled. Observed employees pick up food off floor, go in cooler and start food prep, change gloves without handwashing, and employee clean and start food prep without handwashing. CDI employees washed hands. Repeat. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF. Handwashing sinks shall be supplied with appropriate hand drying devices. Observed facility with multiple hand sinks without paper towels. CDI paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
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 4 plastic containers soiled with food debris.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Food contact surfaces shall be cleaned atleast every 4 hours if used with PHF. Observed chicken sauce buckets used not for over 4 hours. CDI items taked to sink for cleaning. |
|
19
|
0
|
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 and above. Observed fries sitting on prep surface near grill at 114F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed some foods in prep unit at 48F and above. CDI moved items in cooler. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Food handles shall be stored up and above food. Observed handle stored inside raw chicken bin. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - P. Multiuse containers shall be made of smooth and easily cleanable surface. Observed a cracked container. CDi item discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to sight and touch. Observed employee bathroom in need of cleaning. |
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