|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee had very limited knowledge of foodborne illnesses and symptoms. Corrected during inspection (CDI): Employee was educated during inspection. Facility does have employee health policy in place. Person in charge (PIC) was recommended to go over policy more frequently with employees. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cut meats, then move to handling other equipment and then start making a sandwich for a customer with no glove change. Ensure employees wash hands and change gloves when changing tasks. CDI: Employee changed gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of noodles cooked yesterday above 45F. CDI: Item was voluntarily discarded. |
|
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 large tub of noodles cooling from last night above 45F. Employee stated that they run noodles under water to cool them off and then place in the tub in the walk in. CDI: Employee was directed to cool items with ice or on a sheet tray in the walk in, uncovered, in order to get the noodles to cool quickly. Cold water from the tap is approximately 70F and will not quickly and fully cool the product. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch and bracelets on preparing food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed deli and chef cases with cracked tracks that doors slide on. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed overall detail cleaning needed to facility, specifically in bottoms of coolers, around fryers, fridge gaskets and in chef case. REPEAT VIOLATION |
|