|
|
| 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 employee cooking a philly steak using frozen raw philly meat. Employee handled frozen raw meat with gloved hand, removed gloves and donned new gloves without a handwash in between. CDI- EHS intervened, explained the need for handwashing in between glove uses. Employee removed gloves and properly washed hands. Proper handwashing was observed by the end of the inspection. |
|
21
|
1.50
|
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 multiple products (feta, corned beef, ham and chili) without a date mark in cold holding drawers and standing reach in. Through discussion with PIC, main chef did not work yesterday and some items may of been missed in date marking process. PIC able to identify feta, corned beef and ham as opened yesterday. Chili was made and frozen on Saturday. CDI- items properly marked during inspection. EHS explained date marking process when freezing and thawing out products to PIC and main chef.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of bologna labeled 8-20 to 8-27 during inspection. EHS explained that day of prep counts as first day, should of been labeled 8-20 to 8-26. CDI- PIC voluntarily discarded bologna that had exceeded the 7 day limit. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles and shakers on the cook line with no label. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of pickles on the floor next to handsink. Observed a bag of onions and a bag of potatoes stored on bottom shelf of utensil drying rack (utensils air drying directly above), store in a location where food will remain dry and not exposed to contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags stored on cook line equipment, in front of flat top and grill. |
|
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. Observed handle on reach in freezer in need of repair. Observed gaskets in standing reach in unit beginning to peel, in need of replacement. |
|
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. Observed hood system with significant grease buildup. Observed gaskets in reach in units and drawers with food debris, in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed floors and walls near cooking equipment with significant buildup, in need of cleaning. Observed walls behind steam table in need of cleaning. Observed soap dispenser next to handsink with yellow buildup. Observed vents directly above cook line with dust buildup, ensure cleaning. REPEAT. |
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