|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee opened canned beverage on the prep table at prep station. CDI- Chef Andrew Dodd voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small in use containers of coarse salt not labeled per the rule. Two in use oil bottles not labeled. CDI- verbal correction to label all. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All persons in food prep and utensil washing areas not wearing active hair restraint while preparing foods. CDI- verbal correction to PIC/ Chef as to hair restraints being required. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large blue containers and clear plastic containers stacked together tightly during air drying. CDI- PIC corrected |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. One HVAC vent with dust build up on it in the back prep area. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones, hat, and book stored co-mingled in food prep areas / food contact surfaces. CDI- PIC corrected storage. |
|