| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee repeatedly touching face mask and then touching food contact items with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. EHS recommends employees wear properly fitting face masks to help prevent touching face while working. If face masks need to be adjusted, wash hands before continuing job duties. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not dispensing at only back of house hand sink. CDI - PIC corrected. Ensure paper towels available at hand sinks at all times. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee preparing lettuce with gloved hands pick up food from the floor and place into trash, handle dirty cardboard boxes, leave the work station to walk in cooler and touch handles and other surfaces all with no glove change. CDI - EHS directed employee to remove gloves, wash hands, and re-glove. Hands washed and gloves changed. Change gloves any time they are soiled. Do not use soiled gloves to handle ready to eat food. |
|
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 Cooked potato wedged holding at 115f at fryers. CDI - discarded. Maintain cooked TCS foods t 135f or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed random TCS foods with temperatures above 41f in walk in and reach in cooler including shredded cheese at 51f, diced tomato at 59f, cut lettuce at 60f. CDI - PIC placed into WIC to cool or discarded. EHS determined that diligent preparation of food items not occurring. Prepared foods are sitting out at room temperature for extended periods of time through preparation allowing increase in temperature. Ensure employees are following procedures and diligently working with TCS foods to limit time out of refrigeration and then quickly cooling once preparation is complete. REPEAT |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 previous days discard time of 2:00 written on dry erase board for cheese and field greens on prep top. CDI - cheese and field greens discarded. Follow written procedures when using TPHC. Discard times must be marked on dry erase board. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of chemical sitting on prep table top adjacent to foods being prepared. CDI- PIC discarded. Store chemicals away from food to prevent contamination.
7-102.11 Common Name-Working Containers - PF Observed spray bottle labeled sanitizer with purple degreaser inside. CDI - PIC discarded. Ensure working containers of chemicals are accurately labeled as to contents. |
|
31
|
1
|
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 prepared salads sealed into plastic containers and stacked into service area cooler. Observed cut tomatoes, and field greens cooling in sealed bulk plastic containers in walk in cooler. CDI - PIC removed lids and spread into walk in cooler to quickly chill. After preparing ambient temperature items like lettuce, tomatoes and salads, use a method to quickly cool to 41f before tightly sealing and/or placing into service. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employee with long hair not covered or effectively restrained. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Observed scoop laying in container of egg/sausage mix with the handle in direct contact with the food. Store utensils in a sanitary manner such that the handle does not contact food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Extreme ice buildup present on interior surfaces of outdoor walk in freezer. Door no longer fully seals due to accumulated ice. Repair. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Damaged drain plugs on both dumpsters with visible leaking need repair/replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Multiple areas of unclean standing water present in back of house. PIC indicated shop vac broken. Clean floors and remove foul standing water to prevent contamination. |