| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 one employee turn faucet off with bare hands after handwashing. This action recontaminates the hands. CDI- PIC was informed to use a barrier so that the hands are not reconaminated. After instruction EHS observed proper handwashing. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed one employee bare hand RTE cooked potatoes. CDI- EHS had employee discard the potato portion. PIC re-educated employee on proper food handling of RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several spray bottles and sanitizer buckets at 50-100 ppm QUAT. EHS observed QUAT sanitizer at the dispenser at 200ppm QUAT. CDI- PIC changed all sanitizer containers to 200 ppm QUAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 RTE ravioli in the flip top at 47F and prepared today. CDI- PIC moved item back to the walk in to quickly cool. Ensure RTE and TCS foods are at 45F or below before they are placed in the flip top. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed several flies throughout the facility. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed sanitizer bucket with floating debris. PIC changed sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer buckets on the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed employee wipping plates with a towel. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed wash water at 79F. PIC had employee change water to 110F. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.- In the shared employee restroom a covered trash can is needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- In the employee bathroom the handsink is in need of re-sealing. Also observed several holes throughout the facilities walls. |