|
|
| 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 |
No |
No
|
No |
2-301.12. When washing hands, dry hands without recontaminating hands by using a paper towel.
COMMENT: Observed both the PIC (person in charge) and food employee washing their hands for correct length but not turning off faucet with paper towel or approved barrier. PIC was informed to use paper towel. |
|
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 inspection, observed the PIC washing knives of debris in the front handsink. Observed completely blocked handsink in the back, with water turned off making it completely unaccessible. CDI (corrected during inspection). The PIC was instructed to take the knives to the three compartment sink to properly wash, rinse, and sanitize. The PIC also repaired the sink to work and moved items blocking handsink. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sliced turkey made at 1:40 pm in walk in cooler per label. At 2:07 pm, it was observed that the turkey was at 44.8F. At 2:40 pm, it was observed that turkey was at 44.6F. CDI, because the sliced turkey was still in the correct time frame for cooling, the PIC removed the lids and the plastic wrap over the turkey to allow it to cool to 41F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Label the salt and the cinnamon sugar containers for the pretzels. No points as everything else was properly labeled. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices.
Observed mechanical insect control devices still located over single service area for slushie machine and over preparation sink (for washing veggies). Repeat. Points escalated as PIC has failed to move the insect lights. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
COMMENT: Do not store produce in to-go bags as they are not approved. Stored in the container they come in or in an approved food grade container. |
|
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 debris on bread cabinet gaskets. Observed heavy food debris behind sandwich oven and microwaves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed dust debris on light cover in front prep area. Observed debris on back ceiling due to ventilation system. Observed a couple of lights out in the back kitchen area that need to be replaced. |
|