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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC needs to be food ANSI food safe certified by 1/1/14. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Have employees change gloves and wash hands as required to prevent contamination. Observed cook handling raw chicken with gloves then handling raw beef with gloves, did not change gloves or wash hands. CDI- Employee corrected, washed hands and changed gloves, observed both chicken and steak cooked above 165 . Recommend using color coded tongs to separate handling of raw foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Maintain handwash sinks. Observed cold water handle too loose to use on handwash sink, only hot water was available. CDI- Cold handle repaired. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Store food by final cook temperature. Observed raw pork stored above RTE salsa in refrigerator. CDI- Pork stored by final cook temperature. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Label all chemicals. Observed one unlabeled spray bottle of bleach - CDI. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Do not store food on the floor. Observed 3 crates of various frozen meats stored on floor of walk in freezer. CDI- Foods stored off of floor. Only use approved food contact surfaces, observed raw meat in freezer stored in togo bags not made to store food. CDI- Meat moved to approved food bags. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment and utensils in good repair. Observed walk in cooler racks that are badly peeling and no longer easily cleanable, needs recoating or replacing. |
|