|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee use bare hands to put on and tie apron, go to back area use bare hands to handle faucets/sprayer at 3 part sink, use bare hands when opening WIC door then return to cook line and open bag of shredded cheese and then use unclean bare hand to pack the cheese into the pan. EHS directed employee to wash hands before working with food after touching unclean sink surfaces / WIC door handle / aprons/personal clothing. CDI - hands washed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both pans of boneless chicken, pan of cooked pasta, pan of cheese in right side make table top unit holding above 41f. TCS foods in the reach in portion of the unit holding below 41f and all TCS foods in adjacent pizza make table unit holding at 41f or lower. CDI - Items voluntarily discarded. REPEAT PIC noted that 11 am temp check at opening showed unit top at 38f. Unit is not maintaining cold holding temperatures once the lid is opened and the unit is in use. TCS foods have been found out of temperature compliance in the top portion of this cold holding unit for three consecutive inspections. Continued non-compliance with cold holding requirements in this unit may result in permit action or in the implementation of a risk control plan. Full 3 point deduction. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed all TCS foods stored in flip top portion of right side make table near wall holding above 41f (see #22). This unit has been noted as having elevated temperatures in the flip top portion for multiple inspections. The unit was shown to be at 38f at opening 2 hours prior, however, it is not maintaining temperatures of 41f or lower through service. Equipment must be made to hold all TCS foods in top portion at 41f or lower. Verification visit required within 10 days. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed sifter stored laying inside of bulk cornmeal bin with hand contact surfaces in direct contact with the food. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean food pans stored stacked together wet with water running out on clean utensil rack. Air dry food pans before stacking together. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic container holding multiple unpackaged single service portion cups and portion cup lids on countertop with employee hat, water bottle, and “miracle eraser” laying on top of them and in direct contact with the food contact surfaces. Handle open and in use single service items in a sanitary manner. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty shelving in back of house areas. Repair/replace. REPEAT |
|