|
|
| 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 |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn off faucet with barehand. CDI: Employee educated on proper handwashing and then properly washed hands throughout rest of inspection. |
|
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 lettuce in cooler over stacked and above 41F (50F). CDI: Lettuce removed and placed in walk in to cool. PIC will move it to a deeper container and train employees to not put as much in the container. Observed bottles of salsa and roasted tomato spread above 41F. Products are in squeeze bottles, in a shallow pan in the prep top. CDI: Bottles moved to reach in to cool to 41F. EHS suggested a deeper container and less volume in the bottle, or keeping bottles in the reach in. Observed milk on counter at 47F. CDI: Product was used within 5 min of the temperature being taken. EHS recommends placing product on TPHC, which a procedure is already written for. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
NOTE: 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 several items used for catering cooling in walk in cooler while tightly covered. Items did cool at the proper rate, however the method could have been changed to increase the cooling rate so that for the next order, the food would be completely cool. EHS discussed leaving items vented for cooling after preparation. REPEAT VIOLATION |
|
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 food employees throughout facility with no hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water at coffee station. CDI: Cloths removed from soapy water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several lids and some containers throughout facility to be cracked or damaged. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills and debris inside reach in coolers and cabinets throughout facility. Observed food build up in gaskets of reach in coolers. |
|
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. Observed laminate on interiors of cabinets, front of cabinet, and counter tops to be damaged and worn. |
|