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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 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P ***Employee picked up personal cup with gloved hands. Employee with same gloved hands started to touch single-use paper used to wrap food items for customers. CDI, employee voluntarily discarded paper, removed gloves and washed hands. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***Kale mixture was cooling down in the flip top unit. Kale mixture had less than 20 minutes to cool before failing to meet cooling ratio. CDI, Kale mixture was moved into the freezer to quickly finish cooling before putting it in the walk-in cooler/ flip top unit. Kale mixture was 48F at 1:48pm, and at 2:22pm kale mixture was 32F, meeting cooling ratio. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking: Frozen TCS Foods that is slacked to moderate the temperature shall be held under refrigeration that maintains the temperature at 41F or less. Pf. ***Frozen yogurt that contains milk was thawing on rack in the dry storage area. CDI, The yogurt mix was still frozen and was moved into the fridge to finish thawing. |
|
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 employee wearing arm jewelry while prepping food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. ***In the sugar container, handle was stored in the product. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. ***Observed personal employee items stored above/ on prep areas. |
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