|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash: Observed 2 food employees turn the hand sink faucet off with their bare hands instead of using a barrier. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Use a barrier, such as paper towels, to turn off hand sinks to avoid recontaminating hands after hand washing. P
CDI - The food employees correctly rewashed their hands. The REHS also reviewed correct hand washing procedures with the food employee and the PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
601.14 - Handwashing Signage: Observed that the hand washing sink closest to the 3 door reach in cooler and also the hand washing sink in the men's bathroom did not have a hand washing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw salmon stored above cut fruits in the walk in cooler.
Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P. CDI - The PIC moved the raw salmon to another shelf. The REHS educated the PIC about correct storage order procedures. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed raw steak and raw chicken holding above 41F in the lowboy cooler (refer to temperature chart).
Maintain TCS foods in cold holding at 41F or less. P. CDI - The PIC moved the items to the walk in freezer to rapidly cool back down to 41F before bringing them back to the lowboy. Repeat violation. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed a chicken breading container and a sugar container that were not labeled with names. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (E) - Wiping Cloths, Use Limitation: Observed a chlorine sanitizer bucket on the floor beside the dining room salsa bar. Store sanitizer containers used for wet wiping cloths off the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed that the handle of the ice scoop and the handle of the chips scoop were touching the ice and the chips.
Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Keep handles sticking up and away from food when stored inside. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (A) - Equipment and Utensils, Air-Drying Required: Observed serveral ware items in clean storage that were stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing. Repeat violation for the fourth inspection in a row. |
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