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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 |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P. Observed employee touch back door, go outside, then come back inside and not wash hand before engaging in food activity. CDI- employee were educated on when to wash. Employees washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. Observed employee fill a container at Hand sink. CDI- education was done with employee. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
In walk in cooler, several boxes of unwashed produce stored over cut onions, and other ready to eat foods. Unwashed produce must be stored below these items. 3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. CDI- items were reversed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P. Observed items in prep cooler #1, and lowboy cooler that were held above 41 F. Employee stated that items were in units since last night. Ambient air in lowboy cooler was 54 F. CDI- items were discarded into thrash. Maintenance was called and cleaned coils on units. Ambient air in lowboy is not 37 F. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Observed several containers of seasonings that were not labeled. Containers were stored on a shelf across from the prep cooler in kitchen area. CDI- containers were properly labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Observed live roaches crawling on walls of kitchen area. Last pest control was performed on 3/18. EHS recommended improvements to cleaning procedures to help with pest control. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed several stacks of containers that were stacked wet on shelving near dish area. CDI- containers were separated and allowed to air-dry. REPEAT (full points). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Clean exterior of fryers, grill, ovens, refrigeration units, hot-holding units, and shelving in kitchen area. Clean debris from burners located near prep sink in back of facility. REPEAT (full points) |
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