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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 for less than 15 seconds. CDI- Educated employee on proper handwash procedure and a rewash was done. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed foods inside of grab and go unit holding above 41F, temperature of unit was reading 43.7. PIC stated unit may have a defrost issue going on and maintenance was called. See temperature chart above. Each food item were in several containers, some containers towards front of unit were above 41F while others towards back were 41F and below. CDI- Items that were not prepared today were voluntarily discarded. Picnic chicken salad-07/05, sesame noodle salad-07/08, chicken strips-07/08, macaroni salad-07/07, and potato salad-07/05, 07/08. Will make visit to facility to ensure unit has been fixed within 10 days. |
|
31
|
0.50
|
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
In grab and go observed potato salad, and rotisserie chicken salad prepared this morning in the time frame of 9-11 am. All food items are packaged tightly covered. In chefs case observed kale and pasta salad prepared this morning and put out at 9 am. Kale and pasta salad dropped to 40F. Facility is preparing foods and immediately placing them inside of grab and unit and chef case without properly cooling them off inside of walk in cooler or blast chiller. CDI- Foods were still in the cooling time frame, instructed PIC to place items inside of walk in cooler or blast chiller, uncovered, to properly cool and get down to 41F. Also educated facility that units such as grab and go and chef case are intended to cold hold foods not cool. Will make visit to facility to ensure cooling methods are being done within 10 days. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed oil and vinegar at sub station not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed 3 dented cans in dry storage area. CDI- Cans were removed and voluntarily discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed employee actively washing dishes with wash water at 103F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 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 floor throughout deli/bakery department beginning to chip/peel. PIC stated floor has been fixed since last inspection but has peeled again. A remodel is happening soon. |
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