|
|
| 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 employee wash hands and then turn off faucet without using a barrier. CDI - Employee was asked to review proper hand washing procedure posted at hand washing sink and then rewashed hands. -0 points- |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking raw chicken breast to a final temperature of 140F. Employee stated that chicken breasts are cooked using a non-continuous cooking method, held on grill in a metal bowl, and then cooked to a final temperature of 165F or above when a customer places an order. CDI - PIC was advised to cook raw animal foods to required temperatures and then hot hold item until time of serving. Employee returned chicken to grill and cooked to a temperature of 179F. -1.5 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near three compartment sink area. Employee identified the contents as degreaser. CDI - Employee labeled bottle with name of contents. -0 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 bag of rice and container of cooking oil stored on floor. CDI - PIC moved items to nearby shelving. -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 employee in the act of cooking and food preparation without wearing a hair restraint. -0.5 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed establishment using a household use only Instant Pot to cook and hot hold rice. Replace item with ANSI certified equipment. -1 point- |
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