|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
l2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee at ware washing going from dirty to clean without washing hands. CDI Food employee directed to wash their hands. REPEAT |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter held on time. Food establishment is unable to provide time paper work and pans were not marked. CDI Provided paperwork, went over with PIC and pans marked to be discarded at 3 p. m. |
|
31
|
0.50
|
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 sauteed broccoli, chicken and diced tomatoes in flip top unit reading above 45 degrees. Product prepared today and unable to determine if cooling parameters were met. Make sure to not put food in flip top unit above 45 degrees to ensure it will hold properly. CDI Broccoli and diced tomatoes will be used for immediate service and discard 3 p. m. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee drying plates, utensils coming out of ware washing with a towl. CDI Stopped food employee and directed him to allow things to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood surfaces have to be easily cleanable, nonabsorbent. Observed towels lining bottom reach in unit of flip top. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 wall damage; missing tiles outside of walk in cooler. Keep in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on shelving with wax paper, food equipment and single service. Facility did make strives to address separation however needs to continue looking for a solution so employee drinks can't spill over and contaminate the listed items. No points deducted today due to making strides to address issues. REPEAT |
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