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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 |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee observed handling celery with bare hands. Chef Brent advised that the celery and other vegetables were being prepared/ cut to be used in soup later. Cut produce would be stored in the walk in cooler. CDI- Employee washed hands, put on gloves. Provided further claification as to bare hand contact. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. Container of marinara,marsala, and artichoke broth with discard dates of 1/19 and 1/16. Chef advised that they hold foods no longer than 7 days. CDI- Chef pulled foods for voluntary discard. Employee advised that foods were dated for holding 2-3 days and not 7. PIC was able to keep food dated 1/19, but did voluntarily discard artichoke broth. Ensure all staff are aware of dating/ day marking system. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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. Three large 5 gallon containers of marinara being cooled tightly covered in walk in cooler. See chart for times and temperatures. Per calculations, marinara sauces not cooling at an approved rate. CDI- Chef removed all and placed in large ice baths for rapid cooling. Repeat |
|
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. Flat of canned products stored on the floor at speed rack, boxed food stored on floor of walk in freezer. CDI- Canned items removed from floor storage. Continue to work on storage in small walk in freezer (PIC advised of no deliveries today.). |
|
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. One employee not wearing a hair restraint while preparing vegetables. Provide hair restraint. All other employee's wearing hair restraint. (0pts) |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Water temperature at 85F/91F during active utensil washing. CDI- Hot water was added (0pts). |
|
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. Dried debris and food residue on lower shelving and in containers used for storage of clean utensils. Cleaning is needed. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. More improvement noted from previous inspection as to cleaning of fixtures and walls. Continue with cleaning. Repeat (0pts). |
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