|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves between handling dirty and clean dishes, but not wash hands. CDI: Employee educated on when to wash hands. Employee washed hands and donned new gloves. Overall, good handwashes throughout facility. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival, EHS saw two small pans in kitchen handsink. CDI: Pans moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs above 45F in prep top from yesterday. CDI: Item voluntarily discarded. Observed many items in coolers throughout facility over 45F. Items were pulled from the walk in or pasta cooler, portioned and immediately placed into coolers. Many items rose in temperature by 8F-10F. Items then placed in prep top coolers to cool. PIC stated that the process should be very quick. CDI: Items rapidly cooled in walk in. EHS recommends reducing the amount of food out of temperature control to a couple items at a time, then place into the short term refrigeration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 walk in holding items at 43F-44F. Many items in walk in were more than 4 days from preparation. Some items were from 11/2, over the 7 day time/temperature window. These items included but were not limited to squash puree, carmelized onions, EVOO potatoes, eggs, and eggplant. CDI: Items voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse, jacket, and book bag stored on shelves comingled with dry storage items. CDI: Items relocated to designated area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees portioning bean salad and butter with no hair restraints. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on pizza cooler reach in door. Observed pizza prep top cooler with standing water. EHS advised PIC to call maintenance to see why cooler is not draining.
NOTE: Observed walk in cooler holding food above 41F. EHS reminded PIC that all food must be 41F or below by 1/1/19. |
|