|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee enter food prep area a and put on gloves without washing hands first. CDI - PIC explained food is for a photo shoot and told employees to make sure to wash hands before putting on gloves. REPEAT
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands and then turn off faucet without using a barrier or alternate method to avoid recontaminating hands. CDI - Hands were rewashed. -2- |
|
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 food manager helping prepare photo shoot display working with food while wearing a bracelet and a wrist watch. Remove these items prior to preparing food. -0- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on prep table. CDI - PIC moved soiled wiping cloth. -.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee clean and sanitize items and then wipe them dry with wiping cloth. PIC instructed employee on air-drying items. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee doing manual warewashing in water at 102F when detergent states a minimum of 110F. CDI - PIC had employee bring water up to proper temperature. -.5- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment stored as clean in a container under prep table with flour present on the surface. CDI - PIC had items rewashed. -.5- REPEAT |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. Provide container with a lid for feminine products. -.5- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles over walk in cooler for ventilation, according to the PIC. This was done to vent off the dry storage area. Have ceiling repaired with the appropriate exhaust fixtures for protection of items in dry storage. -0- |
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