|
|
| 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 two employees washing hands for less than 15 seconds and using their bare hands to turn off faucet. CDI: EHS educated employees on proper handwashing methods and had them re-wash. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three small cast iron skillets, two pairs of tongs, and a metal pan with food residue on them while stored as clean. CDI: All aforementioned items were sent to dish machine to be properly washed. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed far left low boy unit nonfunctional during inspection, causing multiple foods to hold above 45F. EHS observed pimento cheese at 50F, grilled onions at 63F, farro at 54F, green goddess at 56F, and blue cheese dressing at 53F. PIC made call for maintenence during inspection. Additionally, EHS observed liquid eggs at 59F in lower portion of flip top unit. EHS had eggs palced on ice for rapid cooling. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 house made ranch with a date of 10/29, as well as cous cous , hummus, and tomato puree with no dates. CDI: All expired and/or unlabelled items were voluntarily discarded, except for hummus, which had just been made the day before and was allowed to be labelled. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles of oil and water on cook line with no labels to indicate contents. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bin of bulk dry product outside walk in unit with a scoop handle stored down into product, as well as another container with no handle being used as a scoop. |
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