| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed several employees don gloves without washing hands. CDI: Employees directed to wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw eggs with gloved hands. Without glove change, whisk eggs, pour eggs onto skillet, cook eggs with spatula, grab hold of plates for eggs and plate final cooked eggs on now contaminated plates. CDI: Through education with manager and employee on adding an additional barrier for raw ingredients, then removing that barrier before handling RTE foods. VERIFICATION REQUIRED to see new training process to reduce contamination. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter pats being held in line cooler, taken out to tables, then leftover (unopened ones) are returned for reuse. Butter is being held out of temperature for unknown amount of time at tables. CDI: leftover pats discarded. Discussion with PIC to determine permanent solution. |
|
31
|
0.50
|
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 employee prepare salad mix and then place it immediately in line cooler. Line cooler unit is meant to hold temperature, not cool. Salad mix moved to WIC to cool properly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed squirt bottle unlabelled at grill station. PIC stated it was "food release". |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets throughout facility below 50ppm Cl sanitizer. CDI: Stock sanitizer strength increased from 50 ppm to 100-150ppm and then buckets refilled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed small slit in WIF gasket. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on vents and ceiling tiles in dish area. |