|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without hand washing. CDI - Employees were asked to wash hands before donning new pairs of gloves. Compliance was achieved.
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 Observed employees in the act of preparing sandwiches, then touching door handles, touching microphone for PA system, and then back to sandwich preparation. CDI - Hand washing procedures were reviewed with PIC and employees were asked to rewash hands and change gloves. -0 points- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart and trash can blocking access to hand sink nearest to kitchen entrance. -0 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed three comp sink without quat based sanitizer. Sanitizer concentration was at 0ppm. Employees were actively washing and rinsing cutting boards then storing items as clean on drying rack without the aid of quat sanitizer. CDI - PIC called a technician to deliver more quat based sanitizer. Technician arrived during inspection, replaced sanitizer, and a new concentration of 200ppm was taken at three comp sink. -1.5 point- |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at 56F, hummus 48F, and ham at 45F in flip top cooler. Items are placed in flip top cooler during lunch service. Observed turkey on prep top table at 47F. CDI - Items in flip top cooler were placed on TPHC and TPHC procedures were discussed with PIC. A TPHC template and procedure information has been emailed to PIC. Employee was asked to move turkey kept on food prep table to walk in cooler to rapidly cool to 41F or less -REPEAT- -3 points- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed metal container of cooked bratwurst in walk in cooler without date mark. PIC stated that the items were cooked and prepared the previous Saturday. CDI - PIC labeled the container with the correct date. -0 points- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food preparation area. Recommend controlling insects to prevent infestation or contamination. -0 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair covering or hair restraint. Observed hair on cutting board and knife at flip top cooler. Cutting board and knife were moved to three comp sink to be washed, rinsed, and sanitized. -0.5 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food wrappers/patty wraps stored on floor in dry storage area. -0 points- |
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