| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as mushrooms and peppers being stored over ready to eat foods (sliced deli meat and cooling product). CDI Gave instruction for reorganizing; PIC will have items moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working at purge sink with raw chicken wearing gloves go to walk in cooler to pull items (gloves still on); also had to move speed racks to get into walk in cooler. CDI Food employee directed to remove gloves, wash hands and be mindful of touching any surfaces with soiled gloves on. REPEAT
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee rinsing slicer at purge (raw chicken sink), wipe down with a towel and use sanitizer. CDI Food employee directed to take parts of slicer to 3 compartment sink and have washed, rinsed and sanitized. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Spoke to PIC when slicer were last cleaned; at 10:30. At 3:30 slicer were still have not been cleaned. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed active ware washing going on at 3 compartment sink; observed cleaned equipment/utensils with food debris on it. CDI Items returned to ware washing. Observed clean equipment/utensils coming from dish machine with significant food debris on it.CDI Items returned for ware washing. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli meat such as ham and turkey cooling in sandwich station that was sliced at 12:00 pm. Based on the time/temperature parameters; if intervention had not occurred product wouldn't have cooled in time. CDI Items moved to chiller. Items were cooling at a rate of .02.
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 45F. -P Observed chicken strips and wings above 45 degrees prepared yesterday. Based on all other times below 45 degrees and unit holding below 45 degrees; assumption made that product was cooled down properly. CDI Items voluntarily discarded. |
|
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 Upon entry to food establishment; observed food employee go into walk in cooler and date marking items for 8/14. CDI Food employee stopped and directed if seen in future; all product will be discarded. If product is going to be held for more than 24 hours should have been date marked at the appropriate time.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey date marked for 8/9 at 45 degrees. CDI Based on PIC unable to ensure if product was held below 41 degrees since 8/9; assumption made held above 41 degrees. Product voluntarily discarded.
**Observed several meat chubs in case holding above 41 degrees, spoke to PIC about date marking for 4 days due to time/temperature parameters.** |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi that was processed and placed in case above 41 degrees. As per HACCP; product shall be cooled to 41 degrees prior to being place in display case. Based on the preparation time (within an hour of beginning inspection) product was not cooled down to 41 degrees. PIC had temperature check at 36.9 degrees; product shouldnt have rose almost 10 degrees in a hour. Display case was holding at 40 degrees. CDI Items will be pulled for cool down.
Observed large container of sushi rice without any marking; date or time. CDI Allowed to back date. |
|
31
|
0
|
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 Observed recently sliced deli meat such as ham, turkey etc that were still above 45 degrees being placed in deli case; tightly wrapped and stacked on top of each other. CDI Deli meat was unstacked and placed in chiller for quick cool down. Please refer to #18 for more information. |
|
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 several flies in the food establishment; make sure to have pest control address. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed more than 2 food employees wearing watches/bracelets. Make sure all food employees remove all jewelry other than a plain wedding band to facilitate hand washing. REPEAT |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. Observed spray arms in dish machine clogged with toothpicks and food debris. Observed clean side of baseboard where clean equipment/utensils drying with foo debris on it. Make sure to increase cleaning.
4-603.16 Rinsing Procedures - C Washed utensils shall be rinsed to removed abrasives and cleaning chemicals by using: a distinct separate water rinse after washing and before sanitizing at 3 compartment sink. Observed food employee washing and then sticking equipment into sanitizer without rinsing. CDI Food employee stopped and informed of correct washing procedures; Wash, rinse and sanitized. |
|
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. Observed food debris on tracks, and inside of deli case. Make sure to keep clean. REPEAT. |