|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinking in prep area. |
|
6
|
2
|
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 2-301.14 When to Wash - P Observed PIC wash hands for 3 seconds and turn faucets off with hands. Observed employee turn faucets off with bare hands. CDI- PIC and employees properly washed hands and turned faucets off with paper towel barrier. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed PIC take an order type it in on the computer, then go to handle food for the orders. CDI- Advised PIC to remove gloves and wash hands before donning new gloves and handling food. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed burritos in the walkin cooler still cooling at 46F. Buritos were made 6:00am. Burritos were at 45F at 12:05pm. CDI- Discarded. Observed ham and eggs cooling at a rate of 0. CDI- Items placed in the walk in freezer for rapid cooling. -REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the wlakin cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair nets. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of all dink machines in need of cleaning. REPEAT |
|