| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employees changing gloves between tasks without washing hands before donning clean gloves. CDI by instructing employees to wash hands in between glove changing. Employees began washing hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee handle raw fish with gloved hands for frying, then handle utensils, dry wiping cloths and cutting board. CDI by cleaning cutting board, sending wiping cloth to dirty linen storage, and having employee wash hands and acquire new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P
Observed knives stored as clean with greasy residue in the produce prep area. Observed pans with sticker and food debris stored as clean. Observed several slicers and food container lids with flies present on them. CDI by sending items back for rewashing, rinsing and sanitizing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed several items such as sour cream and pita sauce in the prep flip tops at 65 degrees. Items were stacked too high to maintain cold holding temperature. CDI sour cream discarded by PIC, pita sauce was sent to the walk in cooler for rapid cooling. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
-Observed gyro meat in the prep area in a container cooling under no temperature control. Meat had been cut 30 minutes prior and was observed to be 90 degrees. Per the PIC, the meat was meant to cool down for later use. CDI Informed PIC of acceptable cooling method such as leaving the meat in a shallow pan in the walk in to cool, which was then done to cool the meat.
-Observed spring salad mix and sliced tomatoes cooling in closed containers. CDI by PIC opening the containers to allow air flow. |
|
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 considerable fly presence in the back storage area, the customer area, and the bathrooms. PIC states that pest control company has set up new lights, and is returning soon for further treatment. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed several male workers with facial hair not wearing beard guards. CDI by instructing PIC of need. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed employee washing dishes proceed to dry dishes after washing with a dry wiping cloth. CDI by informing PIC of proper air drying procedure and air drying dishes. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC not able to provide test kit at time of inspection for 3 comp sink quat sanitizing agent. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed one dumpster door open.
REPORT EMAILED TO mquerry704@gmail.com |