| 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 food employee wash hands then turn off faucet with bare hands. CDI-EHS explainbed they need to turn of faucet with paper towel, employee washed hands properly. |
|
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 gravy at 132F in steamwell. CDI-Facility voluntarily closed due to WIC being above 41F. Food was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC reading 45F ambient air temperature. Food was 44F. CDI-PIC voluntarily discarded all TCS foods and called maintenance while EHS was on site. Maintenance explaiend the fan motor in the roof wasn't working and checked the leak. VR REQUIRED 8/28/2020.
PIC did not sign due to Covid protocols. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed dish detergent stored over cooking oil. CDI-PIC moved detergent to the bottom shelf. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer, they had a thermometer out of the package but it was a thicker probe. VR REQUIRED 8/28/2020. |
|
42
|
0
|
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 wet stacking in the dish drying area. |
|
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 WIC not holding temp, and leaking. Observed rusted shelves in the walk in freezer. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips on site. They had container but container weas empty. VR REQUIRED 8/28/2020. |
|
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 grease build up on the shelves above the 3-comp sink. Needs cleaning. |
|
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 areas of low grout theroughout kitchen area and WIC. Observed vent fan covered by tin foil.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in walk in freezer in need of cleaning. WIC has debris on the bottom of it, should not put uncovered food underneath motor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food over soy sauce in the WIC. They have another designated area, recommended using this one sicne it's on the bottom shelf. |