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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 |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands after removing gloves to place lids on containers of cut mushrooms. During hand washing, EHS observed employee turn off faucet bare handed. CDI - EHS reviewed handwashing procedures with employee and PIC and observed effective corrective handwashing. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Briefly observed spray bottle of surface sanitizer stored above spices and tasting spoons during cleaning. CDI - EHS rotated bottle to sink side chemical storage.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of wasp and hornet spray stored at chemical shelving. Per conversation with PIC, this pesticide was used primarily for the exterior premises of the establishment. CDI - PIC voluntarily disposed of unapproved pesticide. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp in center 3 compartment sink basin thawing under running water at a temperature of approximately 77F. When used to thaw food, running water should be at a temperature of 70F or less. CDI - Shrimp was rotated to WIC to thaw under refrigeration. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed thawing shrimp under running water in center compartment of three compartment sink, while wash and sanitizer compartments contained soapy water and sanitizer, respectively. CDI - PIC rotated shrimp to thaw in WIC under refrigeration.
Note: Due to only having a three compartment sink (no prep sinks for proteins or vegetable washing), facility utilizes three compartment sink to handle food preparation, such as washing produce and thawing/prepping raw animal food. Per conversation with PIC, chemicals remained in three compartment sink basins due to having been used to wash, rinse, and sanitize dishes prior to thawing. Between changes of task (I.E. From washing, rinsing, and sanitizing food contact surfaces to the preparation of food), sink compartments should be properly sanitized to prevent potential contamination. This includes prepping of raw animal foods to washing of produce, etc. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion on chemical shelving. Resurface or replace shelving as needed. |
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