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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
GENERAL COMMENT
OBSERVED ONE WORKER SWEEPING FLOOR, WITH GLOVES ON, UPON MY ARRIVAL. THAT SAME WORKER THEN PROCEEDED TO GRAB BAG FROZEN CHICKEN NUGGETS TO OPEN AND POUR IN DEEP FRYER. CDI BY INTERVENING AND CORRECTING BAD FOOD HANDLING PROCESS THROUGH PIC. WORKER NEVER MADE CONTACT WITH FOOD DIRECTLY TOUCHING GLOVES, BUT THREAT OF CONTAMINATION FROM SOILED BROOM HANDLE TO FOOD WAS STILL POSSIBLE. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pfl
OBSERVED INTERIOR SIDE OF ICE CHEST COVERS, AT SEVERAL SERVER STATIONS, TO HAVE DRIED BLACK MILDEW ON SURFACE. CDI BY CLEANING COVERS WHILE I WAS STILL ONSITE. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
GENERAL COMMENT
DURING RUSHES YOU MUST STILL MAINTAIN COLD HOLDING FOODS AT 45F OR LOWER. IF FLIP TOP UNITS ARE TO BE KEPT OPEN DURING RUSHES YOU MUST CONSTANTLY MONITOR TEMPS AND RAPIDLY COOL FOODS IN FREEZERS TO KEEP AT OR BELOW 45F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
OBSERVED FROZEN PORTIONED FRIES ON FLOOR IN CARDBOARD BOX. CDI BY INSTRUCTING STAFF TO REMOVE FROM FLOOR AND REFRAME FROM DOING IT IN THE FUTURE. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
OBSERVED MULTIPLE PLASTIC DRINKING CUPS AT SERVER AREAS IN CABINETS STACKED TIGHT WHILE STILL WET. AIR DRY CUPS COMPLETELY BEFORE STACKING. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
GENERAL COMMENT
OBSERVED 2 CUTTING BOARDS ON DRYING RACK, WITH SCARRING AND WHITE SCALE PRESENT ON SURFACE. RESURFACE OR REPLACE CUTTING BOARDS. |
|
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 STICKER/LABEL RESIDUE ON SEVERAL CONTAINERS STORED AS CLEAN ON DRYING RACK. OBSERVED RESIDUE COLLECTING ON SHELVING RACKS NEAR WALK-IN UNIT FOR FRIES AND OVER IN DRY STORAGE AREA WHERE SAUCES ARE KEPT. CLEAN ALL ITEMS AND REMOVE STICKER/LABEL RESIDUE. |
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