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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 |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed server wash hands and cut off faucet using bare hands. CDI- Employee rewashed hands, and education was performed.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off the floor and did not wash hands before beginning food prep. CDI- Employee removed gloves and washed hands. Contaminated food item was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris of knife blades stored in clean area above food prep. CDI- Knives were placed at 3-comp sink to be washed, rinsed, and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork ribs, potato salad, tomato and cucumber salad, coleslaw, and macaroni salad at temperatures above 41 F. Dates on items show that food items were cooked and prepared yesterday. CDI- Items were placed in walk-in cooler to chill. Ice in plastic, food-grade, bags were used to help properly cool foods. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large amounts of food are being stored in walk-in cooler at any given time. Items in cooler are holding between 42 and 46 F. CDI-PIC will use to aid of ice to keep products cold. Also, owner has called a company to come drop the temperature of the cooler to around 35 F. VR- facility has up to ten days to find a permanant fix for cooling issues. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed several stacks of containers that were stacked wet. Facility may need to increase storage racks to properly air-dry containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observdd damage to floors in storage room and kitchen areas. Damage may be the result of constant use. |
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