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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 |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored next to food or above utensils throughout facility. CDI items removed. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish taking a long time to get up to temperature. Facility should ensure wash and rinse temperature comes up to temperature before use. CDI machine came up. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed two bags of ham that was held over 7 days and brie that was not dated. Repeat. |
|
31
|
0
|
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 turkey, roast beef, salami, broccoli, and asparagus that was completing its cooling process in the prep top. CDI items moved to blast chiller and freezer to quickly chill. Observed bags of sausage patties, wings, and sausage links from breakfast cooling in closed ziploc bags and tightly packed on a speed rack. CDI items opened and spaced out. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed facility missing fll list of ingredients from parfaits, yogurts, puddings, nutella sand strawberries. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods that were to far out below sneeze shields where it was not properly protected. CDI items moved back behind shields. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee with long painted nails not using handling and temping food without gloves.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelet. |
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