| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health policy dictating exposures to any of the required illnesses, and missing several of the required symptoms. EHS provided an employee health policy poster to the PIC, as well as emailed training documents and templates for employees to sign. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken breast and several pans of sausage gravy prepared earlier in the morning that were not cooling at a rate to meet the required time/temperature rate. Sausage gravy pans had been cooling for approx 4 hours and were observed to be 90-100F, these items were voluntarily discarded. Items had been placed into the cooling rack while covered.
Observed chicken breast cooling approx 1 hour and 45 minutes at 90F. Time was recorded when items finished cooking, not when reached 135F. EHS allowed PIC to rapidly cool the items on a sheet pan in the freezer to ensure the 2 hour limit was reached to 70F. Items had been cooling while stacked on top of each other inside a plastic container. Utilize proper cooling methods and monitoring to ensure foods cool in the proper time/temperature ratio, |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in the front display area, and mashed potatoes hot holding at less than 135F. Sausages were voluntarily discarded by PIC, potatoes were rapidly heated above 165F by staff.
Hot hold unit was adjusted by PIC to maintain 135F minimum holding temperatures. Monitoring of temperatures at the start of the day and throughout the day will prevent such issues. |
|
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 Observed items cooling in covered, tightly packed pans in the walk in cooler. Items were discarded, or in the case of the chicken breast, EHS intervention was needed to prevent discard.
Cool items uncovered to allow heat transfer from the cold cooler air to the food product, and thinly spread items to further facilitate transfer. Facility may also use ice baths and constant stirring to cool items such as gravy and soup. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observe single dry goods scoop stored with handle in contact with the product, observed a scooping spoon stored with handle inside of the food product in the front reach in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of plates present on the floor of the rear dry goods area.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet nested plastic containers in the dish storage area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee pocketbook stored above napkins and silverware in the front server area. |
|
47
|
0.50
|
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 crumbs and food residue accumulation inside reach in cooler and bread holding units. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks present on the can wash area spigot, as well as on the three compartment sink faucet stem. |