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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 |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed two personal drinks; one on top shelf in freezer and one on counter. REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P
Raw chicken stored over raw shrimp and burger patties. CDI- Storage order re-arranged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Some foods in reach in coolers not protected. REPEAT.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P
Observe employee crack raw egg and continue to operate without discarding gloves and washing hands. CDI- Stopped employee and insructed to discard gloves and wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dry debris on slicer. CDI- Slicer broken down and cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P
Dish machine recorded at 0ppm bleach. CDI- Carolina chemicals came out and repaired machine on site and bleach tested correctly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 45F. -P
Observed roasted recorded at 87F in WIC. PIC stated he finished cooking product at 8:30am, thus failing to cool in 2 hours. CDI- Product discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed improper cooling of roasted turkey (see # 18) |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Knife stored in crevice of two units. |
|
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.
Hot holding unit missing rubber to hold door in place. Repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue.
Fan dusty in WIC. |
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