|
|
| 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 |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
COMMENT: Observed employees not using paper towel to turn off handsink faucet. CDI by instruction to employees by EHS and PIC. Employees rewashed hands properly from that point forward. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomatoes, lettuce, tuna salad, sauteed onions, steak, ham, cheese, and turkey above 41F in the sandwich prep cooler (see temperature chart). CDI. TCS foods above 41F that were not placed out an hour prior per time stamp were voluntarily discarded. TCS foods that were placed out recently were allowed to be cooled back in the reach in coolers. All TCS foods that were refreshed and cooled down to 41F and have been placed ice baths until maintenance can repair the cooler (see #45). This was verified as effective by the EH with thermometer before leaving the facility. I will return within ten (10) days to ensure all cold holding is within compliance as ice is not a long term compliance correction. Repeat; full points. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Employee observed working with foods with hand jewelry. Employees observed without working with no hair restraints and ineffective hair restraints. Repeat; half points as no point previous inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wet wiping cloths stored in quaternary santizer at 100 PPM. Observed soiled sanitizer holding wiping cloths. PIC remade to 200 ppm. Repeat; half points as no point previous inspection. |
|
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.
COMMENT: Observed catering boxes stored directly on floor in packaging beside the handwash sink with no splash guard. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed prep cooler reading an ambient temperature of 52F. Prep cooler was visibily pooling a large amount of water indicating an issue with the cooler. The PIC called in an emergency work order to have it repaired immediately. Observed chipping counter at cash register shelving. Observed damaged storage doors underneath soda machine. Repeat; points not escalated due to PIC in process of repairing issue. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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: Observed debris buildup on floor drain underneath the three compartment sink and underneath storage area in back kitchen area. Observed hole in the wall in the mens restroom. |
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