| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 two employees turn of hand sink faucets with bare hands, thereby re-contaminating hands. CDI- direction to wash hands again and discussion on training with PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at one hand sink in kitchen. CDI- towels supplied. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Observed par cooked chicken stored over raw shrimp. CDI-chicken moved to below shrimp.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed kitchen food workers entering walk-in coolers while gloved and return to work cutting melons at prep area. CDI- discussion with PIC on ways eliminate threat to food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some food residue adhered to slicer after being stored clean. CDI-slicer returned to cleaning process. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Observed par-cooked chicken over raw shrimp in storage. Observed directions on food label on one speed cart to cook par cooked steak and chicken to 160 F. Final cook temperature for par cooked food is 165 F regardless of type. Observed one speed cart with par-cooked chicken with no directions or identifying information that food was par-cooked. |
|
21
|
3
|
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: Found proscuitto not dated. Horse radish sauce dated from March. Parsley drink in caterer walk-in dated 3/20. Goat cheese not date marked. CDI- All foods voluntarily discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found soapy waterin a bucket labeled as sanitizer. CDI- discarded contents of bucket. |
|
31
|
0
|
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 : Found Queen Mary carts with prepped salads that were covered, then carts were tightly wrapped. CDI- unwrapped carts and salads cooled properly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.: Observed drain flies in dish pit. Observed bird in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some rusting shelves in walk-in cooler. |