|
|
| 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 |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated to dry hands with a papertowel and then use that papertowel to turn off the faucets.
2-301.14 Wash hands after activities that contaminate them.-P Observed food employees not wash hands after activities that contaminate them. CDI - educated when to wash hand: after going outside, after smoking break, touching uniform, or any other event that can contaminate hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top and reach in out of temperature. Refer to temperature chart. CDI - pulled product to walkin cooler to cool down quickly; educated that product must cool down to proper temperature before putting into cold holdig units. Flip top/reach in cold holding units are not meant for cooling. Always bring to walkin cooler or freezer and leave product uncovered. Use thermometer more often to check temperatures. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed product on time (tomatoes/cheese) and product does not have a TIME control procedure paper. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed product cooling down in flip top/reach in units. Observed product cooling in walkin cooler covered with a lid. CDI - educated that cold holding equipment is not meant for cooling. Educated that product must be left uncovered in order to cool quickly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the front of the kitchen by milkshake machine. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed french fries on the floor in the freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers wet stacked on the air drying storage racks. CDI - pulled containers apart to allow air drying. |
|
53
|
0.50
|
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 tiles broken in the kitchen ( by the walkin cooler and the freezer). |
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