|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 CLEANING PROCEDURE (P)
(B) FOOD EMPLOYEES SHALL USE THE FOLLOWING CLEANING PROCEDURE INTHE ORDER STATED TO CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS, INCLUDING SURROGATE PROSTHETIC DEVICES FOR HANDS AND ARMS:
(1) RINSE UNDER CLEAN, RUNNING WARM WATER;
(2) APPLY AN AMOUNT OF CLEANING COMPOUND RECOMMENDED BY THE CLEANING COMPOUND MANUFACTURER; P
(3) RUB TOGETHER VIGOROUSLY FOR AT LEAST 10 TO 15 SECONDS
(4) THOROUGHLY RINSE UNDER CLEAN, RUNNING WARM WATER;
(5) IMMEDIATELY FOLLOW THE CLEANING PROCEDURE WITH THOROUGH DRYING USING A METHOD AS SUCH: INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; A HEATED-AIR HAND DRYING DEVICE; OR A HAND DRYING DEVICE THAT EMPLOYS AN AIR-KNIFE SYSTEM THAT DELIVERS HIGH VELOCITY, PRESSURIZED AIR AT AMBIENT TEMPERATURES.
Observed Manager wash his hands and then dry them using a terry cloth towel. EHS coached Manager about the proper handwashing procedures, specifically that hands must be dried using an approved method such as disposable paper towels or an air dryer to prevent potential cross-contamination.
Manager rewashed his hands and properly dried them using a paper towel. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION (P)
FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY SEPARATING TYPES OF RAW ANIMAL FOODS FROM EACH OTHER DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY BY ARRANGING EACH TYPE OF FOOD IN EQUIPMENT SO THAT CROSS CONTAMINATION OF ONE TYPE WITH ANOTHER IS PREVENTED.
Observed raw beef stored over a can of opened corn in the 1 door reach-in cooler.
Manager rearranged the food items in the cooler, and put the canned corn over the raw ground beef. CDI. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 COOKING AND BAKING EQUIPMENT (C)
THE FOOD-CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT SHALL BE CLEANED AT LEAST EVERY 24 HOURS.
Observed excessive grease on the flat top grill surface, fryer baskets, and the interior of the fryer were food is cooked. *REPEAT* |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 GOOD REPAIR AND PROPER ADJUSTMENT - EQUIPMENT (C)
EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR AND CONDITION.
Observed missing knobs from the flat top grill. Observed rust build-up on the shelving underneath the grill. *REPEAT* |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) AND (C) EQUIPMENT, FOOD-CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS (C)
EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST, DIRT, FOOD RESIDUE, AND OTHER DEBRIS.
Observed build-up on/in the following areas: 1 door reach-in cooler, prep cooler; exterior of the fryer; exterior of the grill; and exterior of the stream table. EHS recommends to detail clean these areas. *REPEAT* |
|