| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing hands.
2-301.14 When to Wash - P - Observed food employee touch head but not wash hands before proceeding to food preparation and dishwasher handle soiled equipment at soiled drainboard then handle clean equipment on clean drainboard. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected. Observed ahi tuna stored over ready to eat food in reach in cooler. CDI, foods relocated for proper storage and pitchers covered. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans, plates and utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed potatoe soup reheating in hot holding unit at 113 degrees F. CDI, PIC transferred soup to range to rapidly reheat. Proper reheating methods and equipment discussed with PIC. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P - Observed prime rib cooling from night before at 42 degrees F. CDI, prime rib voluntarily discarded by PIC. Ensure proper cooling methods used to cool TCS foods. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce held in high mount lettuce dispenser at 46 degrees F. CDI, PIC to use Time as a Public Health Control to hold lettuce in high mount lettuce refrigerator. |
|
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 thick slab of prime rib cooling in partially opened bag in cooling process from night before and did not reach 41 degrees F or lower. CDI, prime rib voluntarily discarded by PIC. Discussed proper cooling methods and cooling parameters with PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed clean spoons stored in container with food/mouth contact area up. Invert to prevent contamination and handling of food and mouth contact area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed heavy soil, particles and soiled water accumulating on clean drainboard of dish machine where clean equipment stored. Maintain clean. |