|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee briefly begin to rinse hands in vegetable prep sink on prep line. CDI - Employee properly washed hands in adjacent available handsink prior to any verbal comment or correction by EHS. EHS and employee discussed proper usage of handsinks and prep sinks. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered foods in the standing fryer area reach in cooler (breaded green tomatoes, shrimp, mozzarella sticks) grill area standing reach in cooler (steak, cooked chicken wings, shrimp) and reach in freezer (prepared ice-cream scoops on liners) Cover food when not actively cooling to prevent contamination. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed chicken flour and shrimp flour stations marked for TPHC starting at 11 AM at approximately 10:15 AM. Flour stations had not yet been used to bread shrimp or chicken, but flour had been set out and exposed for use. Start time should accurately reflect time in which TPHC food items in question were set out for use. CDI - TPHC marking procedures were discussed with food employee and new accurate time was placed on TPHC label (10 am to 2 pm) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed grill area condiments (BBQ sauce, cooking butter) in unlabeled containers. CDI - Containers were effectively labeled. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of food residue on the sides of reach in coolers on food line, sides of fryers, and underside shelving of prep tables. REPEAT |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Dumpster doors were closed prior to returning to interior premises. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 food accumulation on floors throughout kitchen, most notably beneath the dish machine. REPEAT. |
|