|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler to touch face, hat, and clothing with gloves and not remove gloves, wash, and don a new pair. CDI - EHS educated PIC and food handler on hand washing procedures. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bacon on grill in metal pan partially cooked to 89F. Food handler indicated they take the raw bacon (on TPHC) from prep unit, place a few slices into the pan on the grill in preparation for the next order to come in. Food handler then takes the bacon from the metal pan on the grill and cooks in fryer. CDI - PIC explained that raw bacon is TPHC until they placed it on the grill, bringing the bacon temperature above 70F. The bacon is then partially cooked and not allowed to be TPHC for 4 hours. PIC removed partially cooked bacon from the grill and voluntarily discarded. PIC indicated going forward they would keep the raw bacon in prep unit, remove it from the prep unit, and immediately cook the bacon for service.
Observed raw chicken in prep unit cold holding at 44F. CDI - PIC re-located raw chicken to WIC to rapidly cool below 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cooked chopped beef and cooked bbq meat in prep unit bearing no date marking label. PIC verified items were made yesterday. CDI - PIC printed date marks out and placed accordingly. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles without labels to identify contents. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed 1 spatula being stored as clean between a prep table and the wall. CDI - EHS removed spatula and placed in 3 compartment sink to be re-w/r/s and explained to PIC that due to inability to clean and sanitize the space between walling and prep table leads to potential contamination. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
Observed black residue and buildup throughout the ceiling of the facility. More frequent cleaning required. |
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