|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.- Observed no hand wash signs in the employee bath rooms. EHS provided PIC with several hand wash signs. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils, plates, lettuce hopper and metal containers with food debris left on them and stored clean according to the PIC. CDI- PIC moved items to dish pit area to be properly washed before use. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed turkey, mac n cheese, pasta salad, sausage, corn, ham, spring mix, diced tomatoes, deli turkey chub, deli ham chub, rice, boiled eggs, and diced tomatoes without dates. CDI- PIC voluntarily discarded the items. |
|
22
|
1
|
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 salmon, baked chicken, sausages, kale salad, roasted potatoes, rice, and cooked broccoli all on TPHC. EHS observed written procedures for these items however, PIC did not clearly mark the start and end time. CDI- PIC was able to clearly mark the start and end times. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several bottles of degreaser without a label. CDI- PIC labeled the bottles. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods with several bracelets on the wrist. |
|
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 cold holding and cooking equipment in need of cleaning do to food debris build up and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. -REPEAT- Observed tile damage in areas of the kitchen, dry storage, and can wash.
6-501.12 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.- Observed floors and walls in hard to reach areas in need of cleaning do to food debris and grease residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to reduce and prevent the build up. |
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