|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed a lidded employee drink stored on the prep table in the back- employee discarded durinig inspection.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee handle frozen raw beef with gloves on and then go to put precooked chicken in the fryer, handled a clean tong, and went to open the cooler again. Employee stopped and asked to discard gloves and wash hands before proceeding. When gloves become contaminated, they must be discarded and hands washed.
2-301.14 Wash hands after activities that contaminate them.-P |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Observed an employee cutting lettuce and placing it on a sub today- sandwich discarded and remade after employee washed hands and donned gloves.
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed lasagna that was made monday, frozen and then thawed yesterday with no date. Date all frozen products with the date it is pulled from the freezer. Observed sausage prepared yesterday, canadian bacon and turkey that had been pulled from the freezer yesterday with no date. All back dated today to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed murphy's oil soap stored over clean dishes and steel cleaner stored over oil. Chemicals moved to the manager's desk to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken during the beginning of the inspection that had been cooked 30 minutes prior and was cooling on the counter. Chef was waiting on the rest of the chicken to be cooked before cooling all of it. 45 minutes into the inspection the chicken was still on the counter. EHS had employee move chicken, uncovered, to the walk in cooler to begin a faster cooling process.
Cool chicken in walk in as it is finished in shallow portions(not stacked on top of each other). ]
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 |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Observed fruit flys near the back handsink and around the dish area today.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
Observed no covered recepticle in the ladies' restroom.
5-501.17 Provide a covered waste bin in female restrooms. |
|