|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working throughout kitchen then don gloves to begin food preparation without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. PIC has been advised to conduct training for hand washing procedures including when to wash. -0 points- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous containers of food ingredients stored on make line and in dry storage area without coverings. -0 points- |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizing ammonia concentrate stored with containers of ground cinnamon. Observed containers of stainless steel polish stored above bags of sugar, sandwich bags, and food preparation gloves. CDI - All items were moved to designated chemical storage area. -REPEAT- -2 points- |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 numerous containers of food, spices, and large bins of ingredients without labels. -REPEAT- -2 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
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 wearing bracelets and watches while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees preparing food without wearing hair restraints. -REPEAT- -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard stored on shelving under food ingredients and under equipment such as table top freezer unit and sandwich press. Discard cardboard and/or replace with material that is nonabsorbent, smooth, and easily cleanable. -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 food splash and debris on floors under cold holding equipment like flip top and reach in coolers. Observed heavy dust on vents in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|