|
|
| 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 |
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 one employee wash hands then turn off water with bare hands. Need to use paper towel to turn off faucet handle to prevent re-contaminating hands. CDI- Corrected by education. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce (asparagus, zucchini, etc) stored above washed and cut produce. CDI- Unwashed produce stored below RTE produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with some food debris on the blade. CDI- PIC had slicer properly cleaned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 pasteurized egg whites from original container placed in plastic container date marked for 4/30. Pasteurized eggs once opened are allowed no more than a 7 day shelf life. CDI- PIC voluntarily disposed of eggs. |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
Yes
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P 3-801.11 (c)(2)
Does not allow serving under-cooked eggs to an HSP. Observed shell eggs under a consumer advisory on menu. Recommend removing consumer advisory as the offering of undercooked un-pasteurized eggs is not allowed. PIC said they do not offer shell eggs under cooked, he said they are cooked to min. 165. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 on floor in walk ins and storage areas from early morning delivery. CDI- PIC had food stored off the floor. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed canwash hose bib splitter, hose bib did not have a backpressure/ backflow prevention device. Observed outside canwash dual hose bibs, one hose bib did not have a backflow device. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 door to can wash closet damaged and in poor condition.(repeat) Observed area of wall in employee restroom with damage, needing repair. |
|