|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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 employee move from dirty dish handling to stirring cooling food, to drying wet dishes without removing gloves and handwashing. Observed employee put on gloves to handle food without handwash. Corrected with instruction and observing proper handwashing |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce over prepared lettuce bins, prepared carrots. Corrected the storage order and explained. |
|
16
|
1.50
|
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 grilled chicken pulled out of oven as cooked and ready to cool at 100F. Corrected by instruction and fully cooking to over 165F as verified by inspector. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken, cut tomatoes, calzones, strombolis, and grilled peppers tightly covered or wrapped. This prevents the heat from escaping the cooling foods. Corrected by opening pans, putting calzones and strombolis in freezer to quick chill down. |
|
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 employee drying dishes with a linen. corrected procedure
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3 bags of linens on the floor delivered today. Keep off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Shelving in high moisture environments should be materials that are non absorbant, cleanable. Observed wooden shelving system in walkin freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all walkin coolers with heavy mold and soil accumulated. Clean the shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor/wall joint tiles, grout missing, holes in walkin wall. Seal all cracks and crevices so smooth, cleanable. |
|