| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Several employees observed donning new gloves, touching face masks, picking up soiled equipment off the floor, and handling money without washing hands before returning to food prep. Ensure employees are washing hands in between mentioned activities. Employees rewashed 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 When observed, some employees observed washing hands for only a few seconds before rinsing. CDI. Education provided and employees rewashed hands. |
|
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 Employees observed performing tasks such as handling money, touching face masks, picking up items off the floor, touching soiled wet wiping cloths with same single use gloves without changing before prepping food items and assembling sandwiches. CDI. Education provided and gloves changed. Food was discarded that was contaminated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal pans and some plastic salad mixing bowls observed with food debris still on them. CDI. Sent to be rewashed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken breasts observed cooked below 165F. CDI. Reheated to above 165F. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cole slaw that was reported to be prepped at 6AM was observed at 11:11AM above 41F. CDI. Cole slaw was discarded voluntarily by manager. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two pans of chicken supremes and two pans of fried chicken breasts/legs observed below 135F hot holding. CDI. Chicken had been hot holding for 40 minutes and was reheated in the fryer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in the flip top cooler were observed above 41F. When asked, manager reported foods were placed in unit from WIC at 6AM. Foods were assessed at 10:40AM. CDI. Foods discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Salad and slaw prepped earlier this morning observed cooling in tightly wrapped containers with lids in display case. Cooling window expired and foods were still above 41F when checked after 4 hours. Food discarded. Repeat violation.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Display case and flip top unit observed not adequately holding cold holding temperatures. EHS will be back no later than 10/22/2020 to verify units are properly functioning to hold foods below 41F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Bucket of sanitizer observed on the floor. |
|
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. Several pans observed stacked together wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Handles of equipment, interior of flip top lid, cold holding units and other equipment in the kitchen need more frequent cleaning and observed with food residue. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed missing on outside dumpster. Door observed open on outside dumpster. |