|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed access to handsinks blocked by items stored on handsink. CDI- Access to handsink provided. |
|
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: Found some wings at 50 F in refrigerator. PIC voluntarily discarded wings. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed pulled chicken cooked previous day that was date marked with today's date. CDI- Discussed proper date marking with PIC. Date mark TCS foods with earliest prep date, for example, the date when chicken was cooked, not pulled. Observed pans of mac and cheese dated with Friday labels but with Thursday date. CDI- discussed with PIC the importance of clearly indicating when food was prepped. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed Burger Time item on daily special flap with no Disclosure asterisk. PIC chef stated item can be cooked to order. Verification of correction within 7 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 whole butts in walk-in cooler from cooling overnight at 45 F. Cooler was holding food at 37 F. Reduce mass of cooling butts if using the walkin to cool, or utilize freezer for a period of time facilitate cooling. |
|
38
|
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. Observed employees working with food without proper hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled containers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled non food contact surfaces of equipment. Dried food debris on exterior. |
|