|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
*Paper towel dispenser was not working at beginning of inspection. Battery may need to be replaced.
CDI-Dispenser was left unlocked to allow access to paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In walk in freezer, one open bag of uncooked chicken was stored above frozen pizzas and cooked chicken. When a bag in the freezer is opened, it needs to follow proper storage order.
CDI-Uncooked chicken was moved below other items. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Two pans of boneless wings at the hot bar were at 110F to 120F when checked. The wings were cooked to 180F at the beginning of the inspection. The dial on two sections of the hot bar were turned off.
CDI- The dials was turned on and wings were heated in the oven to 180F. |
|
46
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15(C) - Gloves, Use Limitation: Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.
*Employee was cleaning deli slicer with cutting gloves. When asked how gloves are worn when slicing meat, employee stated gloves were worn by themselves. Ensure the gloves are worn with a disposable glove underneath and over them. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Condensers in reach ins under display case have debris accumulation and need to be cleaned more frequently. Walk in cooler gasket has food debris and needs to be detail cleaned. Fan unit in walk-in cooler needs detail cleaning of possible microbial growth. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Refuse, recyclable, and returnables shall be kept covered inside the establishment if the units contain food residue and are not in continuous use or if the are full.
*Trash can near bakery side of kitchen is kept covered with a lid. PIC was told to keep lid on trash can. Keeping the trash can lid on is causing employees to contaminate their hands when throwing items away. If trash cans are in continuous use, they need to be left open or another method is used to open it to allow items to be discarded without having to touch the lid. Trash cans serving areas with handsinks that use disposable towels are considered continuous use to prevent handwash violations from touching the lid. Recommend using a trash can that has a foot pedal to open the lid or leave the lid off unless the area is not in use and there is food debris in it. |
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