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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 |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and then recontaminate hands by turning off faucet with bare hands before drying hands with towels. CDI - educated how to properly wash hands without recontaminating them; after washing with soap, dry with a papertowel and then use the paper towel to turn the faucets off. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed the handsink in the kitchen being blocked by cardboard boxes and a moviong dolly. CDI - moved carboard boxes and moving dolly out of the way.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a dirty rag in the handsink in the front; Observed employee washing a soft drink can in the handsink before selling it to consumer. CDI - moved the rag out of the handsink and educated not to wash anything in a handsink except for hands. Handwashing only in a handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser in the back handsink. CDI - PIC provided paper towels to the dispenser. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature (refer to temp chart); CDI - discarded product in the display cold hold equipment, moved other product to the freezer to cool down or uncovered product and educated about cold holding and cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 that employees are labeling product incorrectly by not using the day of cooking or preparation as the first day of date marking; Observed that product has exceeded time/temp criteria. CDI - discarded product and educated on time/temperature criteria for cold holding.
41F and below: 7 days of cold holding with first day as cook/prep day
42F-45F: 4 days of cold holding with first day as cook/prep day |
|
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 product cooling down in the reach in cooler with plastic covering product and product was out of temperature; Observed product in the refrigerator cooling down in a closed plastic bag out of temperature. CDI - moved product to the freezer uncovered to cool down quickly and educated on leaving product uncovered while cooling and then cover when back in temperature. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, food employees did not have hair restraint on, then when I arrived food employees put hair restraints on. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed medicine on a prep table. CDI - moved to a proper location. |
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