|
|
| 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 - Observed an employee handle payment and wash hands to prep ready to eat foods. At the end of the employees hand wash a bare hand was used to turn the faucet off. This action recontamiantes ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled onions (118F), grilled peppers (107F), and burgers (118F) all below 135F. CDI- PIC was able to place items on TPHC 11AM-3PM to be discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, cheese, sliced cheese, cheese dip/sauce, and shrimp all above 41F, see temp chart. Cold holding units were functioning 50-57F. PIC voluntarily discarded items and voluntarily closed. A VR will occur no later than 6/13/20 to ensure all TCS foods are cold held at 41F and cold holding equipment is functioning properly. |
|
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 several in use shakers and squeeze bottles without a label. |
|
45
|
1
|
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 cold holding equipment functioning at 50-57F. PIC voluntarily closed. EHS will follow up to ensure cold holding equipment maintains TCS foods at or below 41F.
4-202.16 Nonfood-Contact Surfaces - Observed absorbent bungee cords near food prep areas. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use an not protected.
NOTE: Due to covid19 no signature occurred however PIC FELICIA REESE was present during the inspection. |
|