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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 |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) No Vomit & Diarrhea Clean up plan onsite. Events-A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events.The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI-REHS provided paper copy to PIC Dallas. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation ( P )In low boy freezer, 1 opened box of raw bacon above breaded pickles.. Food shall be protected from cross contamination by storing food in packages, covered containers, or wrappings. CDI - Raw bacon moved below pickles. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) General cleaning needed of food contact surfaces. Food still present. Food contact surfaces are to be clean to sight and touch.CDI-taken to dish sink for rewashing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) 1 container of cream cheese sitting out at room temperature and 63F. Staff stated that the cream cheese had been removed from refrigeration approximately 1 hour prior to inspection. Keep cold hold TCS foods 41F and below. CDI-TPHC was discussed as an option to keep the cream cheese soft and spreadable. REHS assisted PIC in filling out TPHC documentation. Keep this document onsite and follow it. Time cream cheese removed from refrigeration put onto label. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Cardboard trays/boats that were unwrapped stored upright in cooking area; Paper towels in very soiled tray in employee restroom. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location;(2) Where they are not exposed to splash, dust, or other contamination; and(3) At least 6 inchesabove the floor.(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.CDI-papertowels voluntarily discarded and boats turned upside down. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Numerous torn refrigeration door gaskets. Equipment is to be maintained in good working order including gaskets. CDI-PIC has already ordered gaskets before REHS performed inspection. |
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