|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep surfaces during inspection. REPEAT. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility with written procedures for multiple products on TPHC (lettuce, tomatoes, fries, sliced cheese, bacon, quesadillas) with no time stamps on any of the products. CDI- time labels printed and placed on products, PIC discussed time removed from cold holding for these products, printed proper labels and discussed requirement with employees. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles labeled glass cleaner with blue liquid, EHS also observed bottle labeled glass cleaner with yellow liquid. When asked, PIC stated that employee had filled up bottle of glass cleaner with multi purpose “fabuloso” cleaner, this is why chemical was yellow compared to the glass cleaner with blue liquid. CDI- proper label placed on bottle.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of glass cleaner stored on shelving directly above bags of sugar. Observed a bottle of glass cleaner stored on prep surface, adjacent to boxes of gloves. CDI- cleaner moved, EHS discussed proper storage.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed PIC filling up sanitizer buckets manually, using a cap of bleach and water. When tested, chlorine concentrations were over 200ppm. CDI- buckets diluted to proper concentration. EHS discussed using less bleach when manually mixing, testing with strips. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers with no label at cookline. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food wearing a wristwatch. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic containers on clean dish shelving that had been wet stacked. Ensure air drying before stacking together as clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on top of boxes of single use/single service articles. Observed employee clothing stored on dry storage shelving. Designate and use an area for employee possessions. REPEAT. |
|