| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed an employee was their hands less than 5 seconds. Ensure that employees are meeting scrub time when washing their hands.
2-301.15 Where to Wash - PF Ensure that employees are washing their hands in provided hand washing sinks. Observed an employee wash their hands inside of prep sink.
2-301.14 When to Wash - P Ensure that employees are using paper towels to turn off faucets to avoid recontamination of their hands. All hand washing violations were corrected with coaching. PIC must go over hand washing more often for trainings to stick. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Single use paper towels shall be provided to fulfil hand washing procedure. No paper towels provided during the inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinsing off glove in hand washing sink and changing gloves. Employee was asked to wash their hands. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans at a temperature of 118F during the inspection. Ensure that team members are stirring beans at least every 15 minutes to maintain temperature. Beans reheated during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops at 48F. Pork chops were recently marinated and placed directly in unit. Pork chops were moved to cool at a faster rate. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods prepared the day before without date marking provided. Foods include rice and ground beef. Dated during the inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce in boxes stored on the floor inside of walk In unit. Placed on shelf during the inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle making direct contact with food in ground beef. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during inspection. Implementation of pyramid stacking recommeneded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service items stored open ended during the inspection. |
|
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 dish machine not in working condition. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue before washing. Observed dishes cleaned with labels and label residue left attached. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles - C Observed build up left attached to grease trap and also on the ground. Remove oil build up to prevent pest attraction. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed no bulb inside of walk in unit with a 0 foot candle reading. Replace blown bulb to ensure walk In unit has at least 10 foot candles for storage areas. |