|
|
| 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
Observed a gloved employee handle multiple raw hamburger patties today, take off gloves, and put another pair of gloves on without washing hands. Employee stopped to wash hands to correct.
Recommend to use tongs, with the handle not contaminated by raw meat, to dispense raw meats as must as possible to reduce the need for hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed mulitple buckets of washed and peeled onions stored in the walk in cooler without a cover to protect them. Wrap put over onions today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed quat. sanitizer at <150ppm today in a cloth towel bucket. Refilled bucket with fresh sanitizer to correct.
Recommend pre-soaking cloth towels in sanitizer before storing in the bucket as they take up that concentration when placed in them dry. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed quat. sanitizer bottle not labeled today- relabeled during inspection to correct. |
|
31
|
1
|
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 a container of rice that was cooked this morning and still had not fallen below 70F- it was stored in a plastic container, in a deep portion. cooled to 54F during the last 30 minutes of the two hour window by placing in two separate pans inside of the walk in freezer.
Observed a large white plastic container(food safe trash can) used to cool lettuce cut this morning and the lettuce was still at 55F. Ice added to salad mix and stirred until it quickly fell to 44 throughout the product. Discussed with staff the need to layer lettuce with ice as it is cut, if such a large container is to be used- highly recommend using smaller portions for this product though.
Observed romain lettuce cooling in large portions and the middle container was not getting good air flow- lid on the middle container cracked and unstacked today.
Observed cut fruit cooling in tightly covered, plastic containers- lids cracked today to speed cooling. |
|
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.
Oberved the flat top pita grill with a gap on the side of it that needs to be repaired so that it is easy to clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Dust ceiling vent in kitchen area and dust wall near it.
Clean wall on the walkthrough between the walk in area and the cook line. |
|