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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. ***Observed multiple employee drinks on the prep line. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P ***Observed employee with gloves on pick up and batter raw chicken. Employee then proceeded to change gloves, but did not wash hands before putting on gloves and touching a clean dish to put pancakes on. CDI, Employee washed hands and then put on clean gloves. The dish was taken to the dish washing area to be washed, rinsed and sanitized. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. ***Observed unwashed tomatoes stored above cut onions in the walk-in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. (A) Except as specified in (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: Pf (1) For a stationary rack, single temperature machine, 165F; Pf or (2) For all other machines, 180F. Pf ***The dishwashing machine temperature was 157.5F. CDI, PIC set up the 3-compartment sink. VR: verification on hot water for dish washer within 72 hours. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. ***Observed line cooks wearing watches. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. (B)Clean equipment and utensils shall be stored as specified (1) In a self-draining position that allows air drying. ***Multiple containers on the clean dish rack were stacked wet. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. ***The following equipment has some debris/dust: the hood above the grill, short boy reach-in freezers, heat lamp at serving line, the grill drawer unit on the cook line that was not in use and the electrical equipment above the serving stations/ fryers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***Observed ceiling tiles with debris/in poor repair. Observed a floor tile missing at the back prep line. |
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