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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling whole piece of parmesan cheese while grating it with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Cheese discarded and employee educated. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used whisks in hand washing sink basin. Do not use hand washing sinks for any purpose, but hand washing. CDI - Whisks taken to dish area. 0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC stickers on prep top coolers with time of 1PM. PIC stated items were placed on line at 11AM. Mark time accurately. CDI - PIC corrected labels to state beginning of time was at 11AM. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cut lettuce measured 63-72F in drawer cooler on line and in upright cooler. Use walk-in cooler to cool TCS foods, not holding units. CDI - Lettuce placed on temporary TPHC from time it was taken out of walk-in cooler. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee on line was wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed waitress with artificial nails running plates of food with no gloves on hands. Employees with painted nails or artificial nails must wear single-use gloves when working with exposed food. CDI - PIC and employee educated. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of several different types of pans and containers stored as clean but stacked while still wet. Allow utensils to air dry before stacking. REPEAT // 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using cloth towel to dry dishes after taking out of dish machine. Do not cloth dry clean utensils. // 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed ice wands in walk-in freezer stored below dripping condensate. Do not store clean utensils under leaking water lines. CDI - Ice wands taken to dish machine to be washed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Several drawers along line coolers have torn gaskets that need to be replaced. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee bags and purses stored on clean utensil shelf. Do not store employee personal items where they can contaminate clean utensils. Store in a separate location. 0 pts. |
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