| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
Yes |
2-301.14 Wash hands after activities that contaminate them. -P Observed of eggs and then handline of ready to eat food. Facility does not wish to change the procedure. Return Visit Required.
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 employees recontaminate their hands after washing by not using a barrier to turn off the water. RVR. rewashed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P Observed rice being prepared at the 3 compartment sink at the same time dishes were being washed and splashing occurred. The entire sink may only be used for dish washing or food prep after cleaning or sanitizing at a single time. CDI - food removed from the area. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 117F in the steam table. CDI - reheated on the stove. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods stored at below 41F such as cut lettuce at 50F, liver mush at 49F, cut tomato at 52, sliced cheese at 55F and 62F in the prep unit. Observed cole slaw at 43F in the 2 door cooler. Observed food at 44F in the walk-in cooler. CDI - Items were moved or switched out. Units appeared to be properly functioning but food was placed above the chill line in some cases. Time as a public health control for 6 hrs can be used in the prep unit if items stay below 70F but not 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple items not date marked including meatloaf, sliced deli meats, and other ready to eat foods. VR to check date marking. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed eggs not marked with the times and being held out of temperature control. No procedures are available. Procedures to be emailed with inspection. |
|
31
|
0.50
|
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 hash browns cooling in the original carton. Hash browns cooled from 106f to 101F in 40 minutes. CDI. Hash borns were moved to a shallow container to successfully cool. |
|
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 an employee with a bracelet and watch on during food prep. |
|
42
|
0.50
|
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 items coming out of the dish machine were being towel dried. Air drying is required. |
|
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. Replace cutting board that is stained and in poor repair.
4-501.11 Maintain equipment in good repair. Observed rusty shelving in several of the refrigeration units. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink in the employee restroom with mold around the basin. |
|
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. Observed a floor tile missing in the employee restroom. |