| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee's switching between task, Touching raw meat and continue to put gloves on to perform food prep without washing hands. CDI employee educated and properly washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
NO POINTS DEDUCTED
3-302.11(A) 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed fresh produce stored above RTE foods in walk-in cooler.CDI items properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed 3 compartment sink setup used for washing dishes; 2 of the basin were full of dirty dishes that were overflowing onto prep surfaces. CDI staff removed all dishes and began using 3 compartment sink properly to avoid contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 numerous TCS foods placed into walk-in to cool in sealed containers (cut tomatoes and cheese) see temp chart. CDI TCS foods pulled sheet panned and placed into walk-in freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths hanging from staff's pants coming in contact with soiled staff clothing. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous cups and containers stacked wet in kitchen area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed damaged plastic containers in need of replacing; Observed split /torn gasket on walk-in cooler door, observed prep cooler that is no longer in use in need of removal. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, underneath microwaves, lids to dry food bins). |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal clothing and items stored on dry storage items and shelving in kitchen area. |