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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. CDI, PIC instructed employee to wash hands in between glove use. Employee hands washed.
2-301.15 Only wash hands in hand washing sink. -PF Observed employee rinsing gloves at 3 comp sink. CDI, employee removed gloves and washed hands at hand wash sink. Employee educated on only using hand wash sink when washing hands and that gloves shall not be rinsed and reused. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several containers and utensils with build up stored as clean. CDI, items removed for washing.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in 3 comp sink. CDI, sanitizer added to 3 comp sink. PIC and EHS discussed solutions to add correct amount of sanitizer to 3 comp sink. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed refried beans cooling in walk in cooler. Temperature was at 71F. PIC states that the beans were cooked yesterday morning. PIC states they have been using a cooling an emailing it to EHS every 2 days. Cooling log showed beans gradually cooling until 41F reached. However, Temperature was checked at 71F. CDI, voluntary discard by PIC. EHS discussed with PIC how to use temperature log correctly. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 44F at the top and 41 at the bottom of container inside prep top. Container was filled past the fill line. CDI, cheese at top removed. EHS explained to PIC to fill container to fill line. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat: 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 refired beans cooling in large, deep covered container. Beans were cooked previous day. CDI, voluntary discard of beans by PIC. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of beans and rice with no labels. CDI, items labeled. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed single use container with no handle being used to scoop out rice. CDI, item discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
Repeat: 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed spatula with melted handle at grill line. CDI, item discarded by PIC. |
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