| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several violations throughout facility including unapproved source, handwashing, cooling, hot holding, and date marking that demonstrate lack of control of the facility. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee wash hands for 3 seconds, and turn off faucet with bare hands, thereby recontaminating them. CDI: Employee rewashed hands properly. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink designated for dish area to be blocked by towers of glassware in containers. CDI: Glassware relocated. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed morel mushrooms in walk in. PIC produced an invoice that said "miscellaneous mushrooms". CDI: PIC voluntarily discarded mushrooms. PIC directed to ensure that all mushrooms (and other food) are from approved sources only. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee, who was washing dishes, handle clean dishes with damaged gloves. Observed employee on front cook line adjust hat and wipe brow with gloves on and then continue to work with food. CDI: Employees directed to wash hands and don new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked containers with stickers still present. REPEAT VIOLATION |
|
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 pork stock cooling from last night in the walk in. Pork stock was 60F. PIC stated that the stock is to be cooled in the blast chiller, then transferred to the walk in once cold. CDI: Stock discarded. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken on counter holding at 90F. Employee stated that he was waiting for it to cool, so it could be cut. CDI: Chicken reheated to 165F and then cooled in blast chiller. Employee directed to ensure active cooling methods are used. Observed sausage patties in steamwell holding below 135F. CDI: Sausage reheated to 167F during inspection. REPEAT VIOLATION |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS cashew butter held out on counter. Cashew butter reached 62F. CDI: Product discarded. REPEAT VIOLATION Improvement from last inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions in reach in dated for 4/14, ham stock in the walk in dated 4/13, ham stock in walk in dated 4/8, and chicken soup in walk in dated 4/11. CDI: All items discarded. REPEAT VIOLATON |
|
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 cut cantalope and honey dew cooling in produce cooler while tightly covered. CDI: Melons rapidly cooled in blast chiller. Observed pork stock cooling in large plastic container in walk in cooler. CDI: Pork stock discarded. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas stored on the floor in walk in cooler. CDI: Bananas relocated to shelf. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on front cook line with a watch on. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters and in sinks on cook line. CDI: Cloths removed to dirty laundry. Observed wet wiping cloths stored in buckets on the line with 50ppm quat sanitizer. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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. Observed metal container being used to scoop dry good out in walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers throughout facility. REPEAT VIOLATION Improvement from last inspection.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned glasses stored on the floor near ice machine. CDI: Glasses rewashed. Discussion with PIC to ensure that all glassware is stored on carts or shelving 6inches off of the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed duct tape wrapped around handle of knife on front line. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive build up on interior of cooler drawer cooler on front line. Observed stickers left on dishes as they were coming out of the dish machine and being put away. |