| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands after handwashing by closing faucet without barrier. Food employee continued to dry hands using cloth napkin stored at the bottom of a dusty shelve. CDI, food employee corrected by instruction, food employee performed hand wash without recontaminating hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers, tomatoes, and other produce stored on top shelve in walk in cooler, above ready to eat foods. CDI, PIC moved produce to middle shelve. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown, pink, and black build up in ice machine around chute and on walls of ice machine. Observed back residue in ice. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lettuce in walk in cooler at 54F. PIC stated lettuce had been cooling in walk in cooler since 10am. Lettuce was in large 5 gallon bucket, in water, with lid on. PIC stated temperature of lettuce was not verified prior to inspection. PIC stated over night cooling often takes place. CDI, corrected by instruction, lettuce was voluntarily discarded by PIC. Repeat |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed lettuce cooling in large 5 gallon bucket, tightly covered with lid. Observed sausage cooling in freezer stacked over rim of container. The bottom portion of sausage was at 115F, while the top was 89F. CDI, sausage was placed in flatter pans allowing for removal of heat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers, with foods not easily identifiable, without identifying label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, and shelves. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed female bathroom without covered waste bin.
5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no waste bin at hand washing sink in the kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors, and lid beginning to sag into dumpster. |