|
|
| 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 |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but food residues on back of slicer blade. CDI by instruction to re-clean. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods held between 44-54 degrees F in flip top prep cooler. CDI, blue cheese voluntarily discarded by PIC and recently placed items relocated to walk in cooler to rapidly cool. Visit to ensure calibration / long term compliance of 2 door True prep refrigerator. Observed cheese cold held on ice between 49-55 degrees F. TPHC discussed as potential option for expo area. TPHC handout to be emailed. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 recently prepared cut ham and turkey and cut lettuce cooling in covered containers. CDI, covers partially removed to facilitate heat transfer. Observed blanched vegetable cooling in flip top prep cooler. CDI, vegetables relocated to walk in freezer to rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee with beard not wearing beard restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls being wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some debris accumulating on bottom of container where clean utensils were stored. |
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