| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.15 Where to Wash - PFHave all employees wash hands using soap and paper towels at hand sinks only. Utensil and food preparation sinks may not be used for hand washing purposes. Observed employee rinse hands at 3 compartment sink. CDI by having employee wash hands at hand sink before beginning food preparation.2-301.14 When to Wash - PEmployees must wash hands when switching from working with raw to eat ready to eat foods, before putting on gloves to work with food, after handling soiled utensils and as often as necessary to remove contamination. Observed employees changing gloves without washing hands in between, and employee crack shell eggs and then handle ready to eat tomato slices with out washing hands and changing gloves. CDI by instruction. Thorough discussion with PIC regarding proper handwashing procedures. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PFEmployees may not use bare hands to prepare/handle any ready to eat foods. Observed employee wearing a glove on one hand and other hand without glove making sandwich. CDI by discarding sandwich and having employee put on gloves before continuing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - PSingle use gloves shall be used for one task only and discarded when soiled or when interruptions occur in the operation. Observed several employees leave kitchen wearing gloves and return to cook line to continue preparing food with same gloves. CDI by instruction.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore all food in a manner to prevent cross contamination. Observed pan of raw chicken stored on top of boxes of beef in walk in cooler downstairs. CDI by relocating chicken to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain quat sanitizer at 200ppm. Observed spary bottle on line with about 100ppm. Maintain chlorine sanitizer at 50ppm. Observed bucket of sanitizer on line with less than 10ppm. CDI by remixing.4-702.11 Before Use After Cleaning - PAll food contact surfaces including utensils must be sanitized after cleaning and before using. Observed utensils being washed and rinsed without santizing by employee in basement area. Also discussed procedures that are currently in place at 3 compartment sink in upstairs kitchen which currently do not include a sanitize step. CDI by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - PRapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F and below in a total of 6 hours. Observed cooked whole potatoes in walk in cooler in basement 50-52F cooked last night. CDI by discarding. Also suspect that some temperature violations of items in walk in cooler next to line are due to improper cooling. (Roast beef cooked several days ago 46-47) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed all potentially hazardous items in flip top prep cooler on line 48-52F. See temperature chart. CDI by discarding.Observed almost all food items in walk in cooler next to cook line 45-48F. See temperature chart. Unable to determine length of time foods are out of temperature; suspect that some temperature violations are due to improper cooling. Observed air temperature of walk in cooler 40-41F. Verification required. Highly recommend to use cooling logs or other method of documentation to verify cooling and cold holding temperatures. Cooling/temperature log given to PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened and discarded after 4 days hold time. (Food may be kept for 7 days if holding less than 41F) Observed container of diced ham, pan of lasagna, ranch dressing and blue cheese dressing past 4 day hold time in walk in coolers downstairs. CDI by discarding.Also observed many items in cooler without any date marking. Ensure all ready to eat, potentially hazardous items in refrigeration for more than 24 hours are labeled with the date. Many items are prepared daily. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFCurrent consumer advisory on menu encompasses all food items instead of only those that can be served raw or undercooked. Consumer advisory should only reference those items that are can be served raw or under cooked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFRapidly cool all potentially hazarouds foods using shallow containers, ice baths and leave vented. Observed large, deep covered buckets of thick sausage gravy cooling in walk in cooler. CDI by splitting into smaller containers and leaving vented.4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PFMore refrigeration needed to facilitate cooling, cold holding and proper storage of food. Observed all walk in coolers and freezer filled to maximum capacity. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or soiled all towels must be stored in sanitizer in between uses. Observed a couple of wet towels on surfaces on line and in basement prep area. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - CAll fruits and vegetables must be washed before being cut, cooked or prepared. Observed box of whole raw potatoes on line to be cooked without washing. After washing place in a clean container and not back in original box. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral cleaning needed of non-food contact surfaces throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Repair/replace missing floor tiles on cook line. General cleaning needed of floors and walls throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - CReplace burnt out light bulbs in fixtures under hood system, on cook line, in basement near single service items storage, and in server station outside of ktichen. |