|
|
| 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 |
Yes
|
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 a food employee not vigorously rub hands for 10 to 15 seconds and employee turn faucet off with their bare hands instead of using barrier after washing their hands. CDI by instruction. Repeat. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce such as lemons stored over ready to eat foods in reach in refrigerator. Observed raw shell eggs stored over produce in reach in refrigerator. Vr to ensure foods relocated and stored properly. Handout provided to PIC. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage, taziki sauce ovestacked in prep unit between 44-51 degrees F. Observed prepared cheese cold held at 45 degrees F in stand up prep unit. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new regulatory cold hold requirements of 41 degrees F and below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed unlabeled spray bottle of bleach. CDI, spray bottle voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 deep containers of blanched fries, deep covered containers of recently prepared lettuce cooling in prep refrigerator. Observed chicken cooling on storage rack. CDI, chicken and fries relocated to shallow sheet pans to rapidly cool and lettuce transferred to shallow uncovered containers to facilitate heat transfer. Repeat. Use of proper cooling equipment such as freezer or commercial blast chiller discussed with operator, William Pahountis, to ensure TCS foods are cooling properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Observed cutting board with heavy scratches / scoring.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken gasket on door of flip top and tall reach in refrigerator. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed dietary supplements and gum stored over prep area behind counter. Repeat. |
|