| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 (C). After washing hands to avoid recontamination, food employees may use disposable paper towels or similar barrier when touching surfaces such as manually operated faucet handles. Observed employee wash hands then re-contaminate hands by touching paper towel dispenser handle. Avoid recontaminating hands by dispensing paper towels before handwash. CDI- Employee educated on issue. Employee walked to front cash register area and did not engage in food preparation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touching face/glasses with gloves. Employee then began to handle food with the same gloves. Gloves must be removed, hands washed, and new gloves donned before handling food. CDI- Bagel that was touched was discarded. Employee washed hands and donned new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the ware washing machine reading 0 ppm. Ensure concentration is checked regularly to be sure utensils and equipment are being properly sanitized. CDI- Ware washing machine was primed and began reading at the correct concentration. Utensils that had recently been in machine were re-washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items cold holding above 41F. See temperature chart. The top portion of two entire prep top coolers were cold holding TCS foods above 41F. A preventative maintenance worker was at facility and had turned off units to perform maintenance. One cooler had not been turned back on. Several bags of lettuce were stored in bags sitting on top of other containers in the prep top coolers. The cooler below the ovens was cold holding arugula and lettuce above 41F. CDI- Items from prep coolers moved to walk in freezer. Some TCS items did not cool in a timely manner and were discarded. Other items cooled to 41F or below. Repeat violation. Today is facility's sixth consecutive inspection with a cold holding violation. A risk control plan must be completed by facility. |
|
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 Observed facility's written procedures for the milk products held on time in the self service areas do not specify that milk must start TPHC at 41F or below. Provide written procedures that specify the temperature milk must begin TPHC. CDI- TPHC form provided and completed today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 facility cooling several bags of tightly sealed lettuce in the walk in cooler. Lettuce was 48F at 9:53 AM, when temperature was taken again at 10:55 AM lettuce was still 48F. Facility was also cooling several salads for catering in tightly sealed containers stacked in bags. Facility is placing lettuce in the prep top coolers that has not been cooled to 41F or below. Proper cooling methods must be used to ensure TCS foods cool within the proper cooling parameters. CDI- Lettuce spread in large containers and moved to walk in cooler. All lettuce above 41F in prep coolers moved to walk in cooler. Catering salads opened and placed on speed racks in the walk in freezer. |
|
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 employees preparing foods with braclets and rings other than a plain wedding band. Ensure employees remove jewerly before engaging in food preparation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored in the dining room area with the lip contact surface exposed to contamination. Store single service cups in a way that does not expose lip contact surface to contamination. |
|
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 the open air cooler below the ovens in not cold holding TCS foods at 41F or below. The ambient air temperature of this cooler was 42F. Repair needed. No TCS foods can be held in this cooler until a repair is made. |
|
47
|
1
|
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 general cleaning needed in drawers, shelving, and black carts. Increase cleaning frequency. Repeat violation. |