|
|
| 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 |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee bare hand contact sink faucets when turning the water off. CDI - educated about proper handwashing and how to prevent contamination; dry hands with paer towel and then use that paper towel as a clean barrier to turn off the faucets to prevent recontamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine not sanitizing. Facility has been using the dish machine all morning. Do not know how long machine has not been working correctly and what did not get sanitized. CDI - fixed the dish machine; chlorine reads at 200 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn and salads out of temperature on the prep table about to be delievered for a catering service. Refer to temperature chart. Educated/advised employees that after preparation, food must be cooled down to proper temperature and then it can be transported to customers in proper cold holding equipment. Facility still delivered food out of temperature anyways. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken salad that has been prepared over 24 hrs ago in the refrigerator without a label. CID - provided a label to the product. Educated employees about date marking requirements.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs at 44F prepared on 8.12.16. Product at that temperature has 4 days of cold holding. Product should have been sold or discarded yesterday, 8.15.16. Educated about cold holding criteria. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed products in the walkin cooler in bulk containers with lids tightly sealed. Refer to temperature chart. CDI - educated employees that product must be left uncovered to cool quickly; removed lids and plastic wrap. |
|
36
|
1
|
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 throughout the kitchen, landing on clean utensils and equipment, and prep tables. |
|
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 torn gasket on stand up refrigerator. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed the coving breaking away from the wall in the dishpit area. |
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