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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
|
2
|
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 . 2-301.15 Only wash hands in handwashing sink.-PF . Employee at utensil washing area rinsing hands using sprayer at 3 comp sink. CDI- Owner was advised of approved handwashing; owner instructed employee. Employee washed hands. |
|
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 . Containers of corned beef, chicken salad, tuna salad, and chopped chicken placed at front prep coolers tightly wrapped/ covered to complete cooling process. CDI- Chef had all removed and placed in walk in cooler for rapid cooling as he advised all were prepared/ mixed/ portioned during morning prep. See chart for temperatures. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oil at cook line and container of dry mix not labeled per rule. All other dry goods/ mixes are labeled. CDI- Roger Villanueva / chef was advised to label items; continue to work on labeling as required by rule. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Two knives at front prep line stored between cooler wall and flip top connection area. CDI- knives removed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Dried food debris in and on small single service to go articles and the container articles were stored in. CDI- Chef removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Black tape used on cover at large ice machine, two torn gaskets at front cook line prep coolers. Repair all. |
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