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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 |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 WHEN TO WASH (P)
EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS, AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE THE HANDS.
Observed Manager clean the reach-in cooler, wipe down counters, and test the chlorine sanitizer, then proceed directly to the grill to handle food. Manager did not wash hands after performing cleaning tasks and prior to handling food. EHS coached the Manager on when hands should be washed.
Manager washed his hands. CDI. *REPEAT* |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 HANDWASHING SINKS, INSTALLATION (C)
A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET.
Hot water temperature at the handwashing sink was measured at 109F dropped to 85F within a few seconds, indicating an inability to maintain adequate temperature. EHS recommends servicing the handwashing sink to ensure a consistent water temperature of at least 100F is maintained at all times.
*0 POINTS TAKEN* |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION (P)
FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY SEPARATING RAW ANIMAL FOODS DURING STORAGE, PREPARATION, HOLDING, AND DISPLAY.
Observed raw chicken stored over cans of soda in the reach-in cooler.
Manager rearranged the products in the cooler, and placed the sodas above the raw chicken. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 MANUAL AND MECHANICAL WAREWASHING EQUIPMENT, CHEMICAL SANITIZATION - TEMPERATURE, PH, CONCENTRATION AND HARDNESS (P)
A CHEMICAL SANITIZER USED IN A SANITIZING SOLUTION FOR A MANUAL OR MECHANICAL OPERATION AT CONTACT TIMES SPECIFIED UNDER 4-703.11 SHALL MEET THE CRITERIA SPECIFIED UNDER 7-204.11.
Chlorine sanitizer measured at 0ppm in the sanitizer bucket (without wiping cloths), and 25ppm in the 3-comparment sink.
Manager discarded the sanitizer in the sanitizer bucket, and drained the sanitizer solution from the 3-comparment sink. CDI. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD (C)
EXCEPT FOR CONTAINERS HOLDING FOOD THAT CAN BE UNMISTAKABLY RECOGNIZED SUCH AS DRY PASTA, WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS THAT ARE REMOVED FROM THEIR ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
Observed food label missing from squeeze/sauce bottle stored in the prep area.
Manager labeled the squeeze bottle. CDI.
*0 POINTS TAKEN* |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 GOOD REPAIR AND PROPER ADJUSTMENT - EQUIPMENT (C)
EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR AND CONDITION.
Observed a knob missing from the grill. *REPEAT* |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) AND (C) EQUIPMENT, FOOD-CONTACT SURFACES, NONFOOD CONTACT SURFACES, AND UTENSILS (C)
(C) NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST, DIRT, FOOD RESIDUE, AND OTHER DEBRIS.
Observed sticker residue on the exterior pans stored clean in a prep cooler. *REPEAT* |
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