|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 use clean bare hands to turn off faucet. CDI- Employee was educated on the proper handwash procedure and a rewash was done.
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee come from outside and proceed to go to cook line without doing a handwash. CDI- Employee was instructed to stop and a handwash was done. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observing the following foods above 41F: ranch-a container with individual sauce cups(07/19), salsa-a container with individual sauce cups(07/19), chicken(07/19), tomatoes-6 containers(07/13-07/19), and pasta(07/14).
Ambient air of each unit was: flip top 2-55F, the reach in unit was below 40F but after checking temperatures it rose to 45F.
Salsas and dressings(ranch, made with buttermilk) are normally not portioned into individual containers. PIC stated this just happened during COVID-19 when sales rose. Moving forward dressings and salsas will not be portioned.
CDI- All items were voluntarily discarded.
*Compliance visit will be made within 10 days to ensure units are holding foods at the proper temperature* |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed bottles of water, margarine, wine, lemon juice and oil not labeled. A seasoning shaker was also not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
In clean dish/utensil area, observed plastic containers wet nesting. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed gaskets in need of repair at wing freezer, and flip top 1 and 3. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed facility with no chlorine test strips to test dish machine. |
|