| 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. Observed employees leave line and come back to prepare food and put on gloves without washing hands. CDI hands washed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw items then RTE items change gloves and return to food prep. CDI hands washed and gloves changed.
2-301.15 Only wash hands in handwashing sink.-PF
Observed employee wash hands in sanitizer bucket. CDI hands washed in handsink. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf
Observed employee handle stack of swiss cheese with bare hands. CDI stack discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed uncooked pot pie that was raw chicken inside above cooked pot pies, baked potatoes, and breads on rack. CDI items reorganized.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mush, gravys, meatloaf and vegetables in unused reach in unit not covered and reheat items on rack from previous days uncovered and not actively cooling. CDI items covered.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle RTE food, go in and out of walk in and continue prepping food. CDI gloves changed and hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates, dessert plates, tongs, spatulas, slicer, onion slicer, and ramakins soiled with food debris. CDI items moved for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink and black debris. |
|
16
|
0
|
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
Observed sausae patty come off at 133F. CDI item finished cooking to 178F. |
|
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 stuffing and mash potatoes in microwave, and mash potatoes in hot well, and mash potatoes in hot box below 135F. CDI items discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed diced potatoes and hashbrowns in reach in unit, diced ham, feta crumbles, and sliced cheese in cold well on counter, and spinach in reach in drawer above 45F. CDI items discarded and hashbrowns and potatoes placed on TPHC. Suggest facility use time on diced potaotes and hashbrowns instead of pulling items in and out of unit where no temperature control maintained. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed chili, mac and cheese, and lettuce that was not dated. CDI items dated. |
|
22
|
1
|
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 stuffing, chicken gravy, beef gravy, carrots, green beans, oatmeal, and chicken soup that was on time in hot wells and not labeled. CDI items discarded or labeled. Observed items labeled for time that was not labeled with time food pulled from temperature control and labeled an hour later. CDI time stamps changed. Observed facility without TPHC procedures. CDI procedures emailed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled bottle of sanitizer. CDI bottle emptied. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Foods shall be thawed under refrigeration or fully submerged under water with running water above to agitate particles. Observed raw chicken sitting in container of water in prep sink thawing. CDI item moved to walk in. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed pest crawling on serving window with smaller pests carried on its back. |