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|
| 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 after activities that contaminate them. -P Observed cook line employee bread raw chicken and change one glove without washing hands. CDI (corrected during inspection) Employee stopped and washed his hands and donned clean gloves.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed the other cook line employee changing his gloves without a hand wash. CDI Instructed employee to use the hand sink to wash and put on clean gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed bar gun soda nozzle with build up inside present. CDI by soaking and cleaning nozzle. Also noted potato wedger with build up present. Facility does not use this as fries are pre-cut. |
|
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 small amount of mashed potatoes in the prep area with no time on the product. French fries had a time on the box. CDI by marking potatoes with discard time and sending a TPHC form with inspection to complete and ensure procedures are followed and filed for future inspections. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cucumber salad in prep cooler, a covered sheet tray of ribs and covered container of sweet potatoes not properly cooling. CDI by moving cumber salad to WIC, putting sweet potatoes on a sheet tray and uncovering ribs and placing them in the Walk-in freezer to quickly cool. Ensure food is not left out too long and it is cooled in the walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt/pepper mix, other spices on the cook line and table salt in dry storage area not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed marinara sauce container (29F) cooling on the walk-in freezer floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed wire shelving, sides of cooking equipment, inside bottoms of cooler, floor drain covers, drop cords, metal conduit pipes on the wall and outlet boxes with dust, build up or food debris present. More detailed cleaning needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 dust, build up or food debris on floors, walls and ceilings. More detailed cleaning needed. |
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