|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemicals stored on side of handsink in the kitchen. Observed mop bucket blocking handsink in kitchen. CDI: Items relocated.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. CDI: Handwash sticker provided today. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced turkey cooling at a rate of 0F/min. CDI: Turkey moved to freezer for rapid cooling. Cooling charts for room temperature preparation and hot foods provided via email along with inspection today. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bag of lettuce with no datemark on it. Employee stated that it was opened yesterday. CDI: Item dated.
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 cooked sausage at sandwich station with a date mark of 11/30. CDI: Sausage voluntarily discarded. PIC reminded that day 1 is the day of preparation and so to count when an item is "out" employees should add "6" to the prep date. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTION |
|
31
|
0
|
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 sliced turkey wrapped tightly in walk in cooler. Ensure foods cool properly by using correct cooling methods. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil in squeeze bottle unlabeled. Observed squirt bottle with clear liquid unlabeled. PIC stated that liquid was water and is used for application of seasoning to crust. CDI: Bottles labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with jewelry on wrists preparing food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed blue lexan lid with large hole in it. CDI: Lid voluntarily discarded. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on sandwich station cutting board. Observed employee ciggarettes stored on shelf above prep area. Observed employee drink stored on shelf above clean side drain board for dish machine. CDI: All items relocated to safe location. Surfaces washed, rinsed, and sanitized after relocation. |
|