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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 dish employee going from dirty to clean without washing hands. CDI PIC directed food employee to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers, jalapeno, limes, lemons and lettuce being stored over ready to eat pork, steak, diced tomatoes, sauces. CDI PIC will rearrange storage order by the end of the inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee towel drying gloves. CDI Had a discussion with PIC regarding glove use; followed up with employee.
*If gloves are soiled they should be changed instead of dried due to single use. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and steak hot holding on line below 135 degrees. CDI Items placed on time for today and reheated to above 165 degrees. REPEAT VERIFICATION REQUIRED. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils being stored in pans with significant food debris in the bottom. CDI Utensils and pan taken to ware washing. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes being stored on the floor under the shelving. Make sure to keep at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot holding line wells not holding food above 135 degrees. Keep equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drainboards, spray arms and basins shall be cleaned every 24 hours, prior to use or as soon as accumulation occurs. Observed the clean side of drainboard with food debris and the equipment drying with food debris starting to accumulate. CDI PIC had area washed and rewashed all equipment and utensils. |
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