|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
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
Employee observed rinsing/handling soiled dishes in the dish room without washing hands before handling clean dishes and putting them away on air drying rack. Employee observed washing hands without using a paper towel to turn of faucet. CDI (corrected during inspection) by instruction of deli manager. Spoke with manager about providing hand wash training. I will re-evaluate at the next inspection, and full points will be deducted if not corrected. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
COMMENT: In the walk in cooler it was noted that raw shell eggs in egg crate were being stored above wrapped, ready to eat (RTE) chicken. To prevent any potential contamination, it is imperative to keep the raw shell eggs below RTE foods. CDI by manager who moved the raw shell eggs to a separate cooler. Food storage has dramatically improved, no points taken as improvement noted; points will be accessed at next inspection if not corrected. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
The white sushi rice did not have proper time/date label. According to the approved and submitted HACCP plan, the white sushi rice shall be labeled with pot #, time (the 10 hours), and date label. CDI by sushi employee; correct time date label was placed on white sushi rice. Continue to maintain proper labeling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
COMMENT: Observed no ambient air thermometer inside prep cooler across from frying equipment. Manager to provide. Thin probe thermometer placed in unit read 41F. |
|
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.
COMMENT: Observed non-working soda machine. Manager placed work order during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Continue to clean inside of the sliding drawers of prep coolers and dry storage areas. Food debris noted. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Replace the light bulb that is out above the sub station prep area. Manager informed. |
|