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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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 During entire inspection, all employees wore gloves. While writing the report, observed through the window the cook tearing lettuce with bare hands and placed onto the dish. CDI-The dish was discarded and remade. Employee washed hands, and donned gloves. |
|
14
|
1.50
|
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 residue buildup on the inside of two stainless steel containers stored on the clean equipment rack, and pink residue buildup on the ice water urns next to the clean equipment rack. CDI-All items were sent back to be properly cleaned and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer concentration at the dishwasher at the bar. PIC called ECOLAB to have unit serviced during the inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the pizza prep cooler holding product between 47 and 51F. When measuring the inside of the unit, it measured at 35F. All items were placed on ice. PIC is planning on using deeper pans to hold food product. Observed the pantry cooler holding product at 52F. CDI-All items were placed on ice. PIC stated that pans were placed in front of the fans which could possibly cause the unit to not function properly. Observed bottom half of the pizza reach in cooler not holding food product at 45F or below. CDI-All items were brought into the walk in cooler. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of liquid eggs (still in the carton) stored on the floor in the walk in freezer, and a container of chick pea flour stored on the floor in the dry storage closet. CDI-The liquid eggs were moved to the shelf, and the flour was discarded. |
|
38
|
0
|
Personal cleanliness |
Yes |
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 cook wearing large watch. CDI-The watch was removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle to the scoop of the flour stored in the product. CDI-All scoops to the dry storage bins were removed to prevent further potential cross contamination. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet on the clean equipment rack. Allow all pans to properly air dry before stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of small hordearves containers stored on the floor in the dry storage closet. CDI-The box was moved to a different location. |
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