| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee handle raw chicken and then don gloves without washing hands. Before any cross contamination occurred the EHS informed the PIC the employee must wash their hands before donning gloves and completing another task. CDI- Employee washed hands properly after instruction.
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 an employee was instructed to wash their hands the employee just turned on the water and ran hands through the water for less than 1 second and turned the faucet off with their bare hands. The action of turning the faucet off with their bare hands recontaminates the hands. CDI- After instruction EHS observed proper hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed the only sanitizer in the kitchen at 0 ppm Cl. CDI- PIC brought the concentration back to 50 ppm Cl. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT Observed gyro meat at 110F and fish at 120F. CDI- PIC voluntarily discarded the items.
NOTE: EHS has provided facility with a TPHC form and has discussed a risk control plan to be implemented concerning this violation. A VR will occur no later than 10/6/17 to ensure a risk control plan is implemented. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed Turkey (50F), boiled eggs (50F), cut tomatoes (50F), and cut melon (48F) all cold holding above 45F and stack above the fill line. CDI- PIC voluntarily discarded the top portion of these items. EHS observed these items at 42-45F at the bottom of the containers. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT- EHS observed a large container of pilled boiled eggs at 81F and tightly covered in the walk in. CDI- PIC reduced the portion size to two containers and placed the eggs in an ice bath. 30 mins later EHS observed the eggs at 67F |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees without a head cover and preparing food. Also observed one the employees not wearing a beard guard during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed dry wipping cloths on employees soiled with debris. |
|
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 several pans stacked together and still wet. |
|
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. -REPEAT- Observed gaskets and handles of reach in equipment cold holding equipment in need of cleaning due to food debris build up. Also observed grease build up on cookline equipment. Clean items as often as needed to reduce and prevent build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-REPEAT- Observed dumpster lid open during the inspection. PIC closed lid. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. - REPEAT- Observed several damaged ceiling tiles throughout the kitchen. Also observed broken tile inside of the can wash.
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 parts of the ceiling in need of cleaning do to dust build up. Also observed floors in hard to reach areas in need of cleaning do to food debris build up and residue. Hard to reach areas are behind and underneath equipment and racks. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -REPEAT- Observed employee items and food being stored with dry storage and other retail food items. |