|
|
| 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 |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed half frozen raw beef stored in the hand sink. CDI- Item removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs stored above RTE cheese, salsa, and sour cream. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed green salsa on the counter (55F) and tables (71F) both above 45F. CDI- PIC voluntarily discarded the items. PIC was provided with a TPHC form. EHS explained how TPHC is monitored and conducted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer spray bottle and bucket not labeled. CDI- Items labeled. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed a bag of raw beef in the handsink. Item was moved to refrigeration. NOTE: Thawing must occur under cool running water, under refrigeration, or a part of the cooking process. |
|
38
|
0.50
|
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 employee cooking food and wearing bracelets on the wrist. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C- Observed unit using cloths under cutting boards. Non food contact surfaces should be non absorbent and easily cleanable. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using QUAT sanitizer without a proper test kit. A VR will occur no later than 4/24/18 to ensure unit obtains a test kit. |
|