|
|
| 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 |
2-301.14 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 Observed sub employees preparing subs without washing hands while hand dispensing ingredients, handling soiled oven door handle and prep cooler handles with the same gloves. CDI - PIC instructed sub employees to perform hand wash after handling a few subs. -0- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed coconut thai at 119-136F. CDI - PIC actively stirred product until station refilled five minutes later with freshly cooked food. -1.5- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut deli meats carrying the same pack and expiration date, such as cajun chicken breast and cut turkey. CDI - PIC changed the PLU system to reflect the original cut date. Make sure this process is maintained as this has been an issue in the past. -3- REPEAT |
|
35
|
1
|
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. Observed oils and spices in the sub station without a label. Label these with the common name of the item. -1- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the deli. Maintain and increases the frequency of pest control as necessary. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clear plastic bags on a stand stored in the splash zone of the rear handsink near the walk in freezer. CDI - PIC moved these and reminded to not store items inside the splash zone of the handsink. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken oven spilling hot water in the floor. CDI - PIC contacted repair technician, who was onsite for servie within an hour of the call. -0- |
|
47
|
0
|
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 buildup on the door handles of the sub oven, the prep coolers and the deli cases. Clean these. -0- |
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