| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 When to Wash - P. Observed multiple instances of employees changing tasks and handling food with no hand washing, leaving and returning to the kitchen after preforming other non-food handling duties and donning gloves without washing hands.
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 both line employees wash hands using improper procedure including scrubbing for less than 5 seconds while washing, not using hand soap while washing, and turning off faucet handles with freshly washed hands.
EHS discussed proper hand washing procedures and when hand washing is required with PIC. Verification required.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee use gloved hands to place raw chicken on grill and then change gloves with no associated hand wash before proceeding to handle produce. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When gloves become soiled from touching raw animal products and/or unclean surfaces, hands must be washed when changing into a clean pair of gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee use bare hands while cutting washed lettuce to place into use on prep top. CDI - EHS directed employee to discard lettuce, wash hands, and don clean gloves before handling lettuce. Do not touch food that is ready to eat with bare hands. Once lettuce or other produce items have been washed, they cannot be handled with bare hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both bottom drawers of cold holding unit at line holding TCS foods above 41f including raw chicken at 46f, raw flounder at 44f, cooked mushrooms at 44f, cut lettuce at 44f. CDI - PIC discarded items as they had been in unit overnight. Do not store TCS foods in the bottom drawers of the cooler until the unit has been repaired and is operating properly. Verification required. REPEAT - no point escalation as all other TCS foods were found to be at proper temperatures including other drawers in the same cold unit and all items in prep top of same unit. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed numerous prepared and/or opened TCS foods in line coolers and in walk in cooler with no date marking including bulk cooked pasta, bulk meat sauce, bulk tomato sauce, open sliced meats, opened pizza meat toppings, shredded cheese, and more. All TCS foods which have been opened or prepared and are kept on site longer than 24 hours must have a date mark. Bulk prepared TCS foods like pasta in the walk in cooler must have a date mark. When slicing deli meat, both the sliced portions and the unused bulk portions of meat must have a date mark. When removing portions of prepared food like sauces from bulk containers in the walk in cooler, the date mark must follow the food until it is discarded or fully used. When preparing bulk containers of sauces and freezing, a date mark must be present for the preparation date and once thawed, accurate date marking must be present on the container that shows the product has not been kept longer than 7 days. Shredded pizza cheese that is kept longer than 24 hours must have a date mark. Cut tomatoes or lettuce must have a date mark if kept longer than 24 hours. Overall date marking system in needs to be reviewed corrected as necessary. REPEAT Verification Required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Condiment-style squirt bottle holding unknown liquid with no identification. Label all containers of chemicals. CDI - PIC labeled. REPEAT
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Spray bottle of sanitizer PIC noted was used for slicer with greater than 200ppm cl sanitizer - bleached out test strip. When mixing chlorine sanitizer, mix at 50-100 ppm for food contact surface sanitizing. Dilute as necessary to prevent toxic levels. CDI - PIC diluted |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Various squirt bottles of sauces/food products and pitcher of product PIC identified as oil with no labeling or identification. label all food items which are not easily identifiable with common name of food. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 container of rice flour stored on floor in kitchen area and bucket of pickles and containers of oil on floor in back area near can wash. Store food at least 6 inches off of floor to prevent contamination. |
|
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 both employees working at line preparing food while wearing watches on wrist. Remove items from writs when handling food. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth repeatedly used to wipe down cutting board left laying on cutting board mixed with food being prepared for duration of visit. Once a wiping cloth has been used, either remove it to soiled linen receptacle or place it into a container of sanitizer at the proper concentration to be used again. Do not allow soiled wiping cloths to be left laying out for use again. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various equipment items and shelving with food residue, grease, or other buildup present. Clean frequently to prevent buildup. REPEAT |