| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 several employees not using a protective barrier. CDI PIC instructed employees of the correct cleaning procedure and were directed to rewash hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed to go salads at 50-52 degrees. CDI salads were returned to walk in cooler to be chilled below 45 degrees. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Did not observe complete written procedures for foods held using TPHC. Need clearer instructions regarding discard after 4 hours. CDI Provided paperwork to be completed. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed food employee filling cookchill bags at 105-115 degrees. As per HACCP, bags are to be filled above 135 degrees. CDI 44 gallons of sealed bags were discarded due to not being filled at correct temperature and open bags were reheated to above 135 degrees. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - PF 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed food establishment bagging sauces and soup less than 135 degrees. Need to obtain variance from state or cease process. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 to go salads stacked on top of each other and tightly closed. CDI Items were uncovered and placed in walk in cooler to cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles of food items not labeled. Make sure to label all working containers of food that are not easily recognizable. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon entering facility observed sanitizer solution containers being stored on floor. Make sure to keep off the floor. Observed at bar sanitizer solution container reading 50 ppm. CDI Sanitizer solution container was changed out. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
J4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Allow equipment and utensils to air dry.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment and utensils coming out of warewashing coming into contact with soiled water and food debris on the "clean" side of the drainboard. Make sure drainboard is clean before pulling clean eqiupment and utensils out of warewashing. |
|
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 food built-up and debris throughout on shelves in reach in cooler, shelves holding serving trays and plate/bowl warmer. Need to increase frequency. |