|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - A lot of food items (cooked and raw meats) stored in all reach in coolers were uncovered but not cooling. Cover all items that are not cooling while in storage. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Unlabeled spice container observed on stove. CDI - PIC labeled container. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Raw shrimp observed in direct contact with water (ice that melted per PIC). CDI - EHS educated PIC on proper storage of shrimp by using a barrier. EHS recommended placing the shrimp in a bag that can be sealed/closed and then placing the bag of shrimp in ice. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - All employees in kitchen area observed without a hair restraint. All employees working with food preparation are required to have a hair restraint. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Customer leftovers observed being held with clean dishes. PIC stated they hold accidentally forgotten customer leftovers for 20-30 minutes in case they return for them. If they do not return within that time frame, the food is discarded. Designate a specific location away from food and food contact surfaces for customer leftovers being held. CDI - PIC discarded customer leftovers. |
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