| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 Demonstration- The PIC was not a certified food protection manager. A certified food protection manager shall be present during all hours of the foodservice operation and present during the inspection. *Repeat* |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Several employee beverages and a container of food were observed on food prep tables in the kitchen. Store employee beverages and foods so foods and food contact surfaces are not easily contaminated. It is suggested to store beverages and foods on a lower shelf. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure-P- Food employee washed hands for less than 10 seconds. Hands shall be washed for at least 10-15 seconds before rinsing. CDI- The REHS educated the employee on proper handwashing. The employee washed hands correctly.
2-301.14 When to Wash-P- A food employee was handling raw meat with gloved hands, removed gloves to handle utensil for cooked food. Food employees shall wash hands when switching between working with raw food and working with cooked foods. CDI- The REHS provided education on when to wash hands. The food employee washed hands correctly before donning a new pair of gloves. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-P- Several foods were not properly reheated prior to placing in hot holding equipment. Macaroni & cheese in the steam table measured 96F, potato soup and chili in the table top unit measured 109F and 125F, respectively. Foods that have been cooked, cooled and reheated shall be reheated so all parts of the food reach at least 165F for hot holding. Food taken from a commercial package shall be reheated to at least 135F for hot holding. Reheating shall be completed within 2 hours. CDI- Foods were returned to the stove to continue reheating rapidly. All foods measured above 135F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- Cold Holding-P- Foods in the large walk in cooler measured 42F. Foods included slaw, chicken salad, pasta salad. Food shall be held cold at 41F or below at all times. CDI- These foods and other TCS foods were moved from this cooler to the smaller walk in cooler that was holding all foods <41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date Marking-Pf- & 3-501.18 Disposition-P- Cooked broccoli in the large sandwich cooler in the kitchen and soup removed from the commerical packaging was not properly date marked in the WIC. Cooked eggs from 3/30 and a milk wash from 3/29 were stored in the WIC. Refrigerated, RTE, PHF's shall be marked with the date of preparation or date removed from package when held in the establishment for more than 24 hours. These foods may be held for up to 7 days. The date of prep counts as Day 1. CDI- Broccoli and soup were date marked. The eggs and milk wash was discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11- Separation- P- A bottle of WD-40 was stored on a shelf above the slicer with packaged foods. Toxic materials shall not be stored above food equipment. CDI- WD-40 was placed in the managers office. *The REHS reminded the PIC that WD-40 was not an approved food equipment lubricant. It must be food-grade. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15-Cooling Methods-Pf- Lettuce prepared this morning was placed into a large plastic container with a plastic cover in the WIC. Tomatoes prepared this morning were overstacked in metals pans with plastic covering and placed into the back of the WIC. Foods shall be cooled by using approved cooling methods such as ice baths, shallow pans, loose covers, etc. CDI- Lettuce was placed into metal pans with no cover and tomatoes were placed on a sheet pan with no cover. With REHS intervention these foods cooled within the required time and temperature parameters. Ambient cooling shall not exceed 4 hours. *Repeat* |
|
32
|
0
|
Plant food properly cooked for hot holding |
No |
No
|
No |
3-401.13 Plant Food Cooking for Hot Holding-Pf- Green peppers and onions were cooked and placed into hot holding. The onions measured 130F and peppers measured 111F. Vegetables cooked for hot holding shall be cooked to at least 135F. CDI- Onions & peppers were returned to the grill to finish cooking. Onions then measured 186F and peppers measured 191F. |
|
33
|
1
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing- Multiple packages of shrimp were placed in 2 compartments of the utensil sink to thaw in standing water. Foods shall be thawed under refrigeration, as part of the cooking process or under running water of no more than 70F. *Repeat* |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12-Food Storage Containers, Identified with Common Name of Food- Several bottles in the kitchen were not labeled with contents. Several small containers of flour, breading were not properly labeled. Working containers holding food that have been removed from the original package shall be identified with the common name of the food. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails- Pf- Food employee handling ice had very long, artificial painted nails. Food employees shall keep nails trimmed, filed and maintained so edges and surfaces are cleanable. A food employee with artificial nails and/or polish shall wear gloves when working with exposed food. CDI- The REHS educated the PIC and it was decided to have other employees handle ice that do do not have artificial nails or polish on the hands.//2-303.11 Prohibition-Jewelry- A food employee in the kitchen had a watch and bracelet on the wrists. Food employees shall not wear jewelry on the hands or wrists. A smooth, plain band on the hand is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair-Equipment- Gaskets of sandwich prep units and reach in cooler are torn. The lower shelf of small table across from fryers is rusted. Several tables had broken or missing feet. There is a condensation leak in the freezer. Equipment shall be maintained in good repair.// 4-502.11(A) Good Repair-Utensils- Large plastic containers across from the walk in freezer had lids and handles with cracks or burns. Maintain utensils in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(B)(C) Nonfood contact surfaces- Additional cleaning is needed on refrigeration gaskets, lower shelves of tables, inside cabinets at wait station. Maintain nonfood contact surfaces clean. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap-P- The spray hose at the pre-rinse sink of the dishmachine hangs in the sink basin. Provide an air gap between the hose and the floor rim of the sink. VR-Verification required by 4/16/21////5-202.14 Backflow Prevention Device, Design Standard-P-Two hoses were attached to faucets at the utensil sink and prep room with spray nozzles. Both had atmospheric vacuum breakers installed. These are not designed to work under continuous pressure. A backflow prevention device designed to work under continuous pressure is required if hose with spray nozzle is to remain attached. VR-Verification required by 4/16/21.///5-203.14 BPD, When Required-P- There is no backflow prevention device installed on the water line to the coffee machine. A proper backflow prevention device shall be installed on the water line to preclude backflow. VR-Verification Required by 4/16/21. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas & Enclosures- There is trash and garbage on the ground around the dumpsters. Maintain the enclosure clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 &6-501.12 Repairing and Cleaning- Several floor tiles, cove tiles and walls are damaged. Floors throughout the kitchen & storage areas need additional cleaning. Maintain clean & good repair.//6-501.114 Unnecessary Items- There are several pieces of old equipment, lots of books, toys, a dog crate, a pedal car, etc are stored in the dry storage area. Items unnecessary to the operation shall be removed from the premises. |