|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 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 employee washing equipment at the 3-compartment sink and then go to work at the prep line without washing hands in between. CDI-The employee was stopped and instructed to wash their hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed an employee using the hand wash sink to dump product into. CDI-The employee was stopped and instructed to use the prep sink or 3-compartment sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed the red salad spinner with food buildup stored on the clean equipment rack. CDI-The spinner was properly washed, rinsed, and sanitized. |
|
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
Observed the glass bar RI cooler holding product above 45F. CDI-The majority of the product being held in the cooler is bread, bloody mary mix, and pickled vegetables. The pickled vegetables were moved to another cooler, and the other items stayed in the cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed several items past their time/temperature date marking requirements. CDI-The product was properly discarded. REPEAT. |
|
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 grits cooling on the counter top. CDI-The grits were placed into the reach in cooler to finish the cooling process. REPEAT. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in the facility today. Increase pest control methods. REPEAT.
*Overall, there's been an improvement on reducing the amount of pests in the facility. Keep working on it! |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several uncovered containers of food product in the reach in coolers. CDI-The containers were properly covered. |
|