| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at dish machine area loading dishes with gloved hands, then using same gloved hands to unload clean dishes. CDI - employee was stopped and rules were discussed. Correct procedure as explained and he began completing task properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed cutting boards and knives on front line in use during breakfast service. Questioned front line employee about frequency of washing, rinsing, sanitizing and she replied that is done once per shift, which exceeds 4 hours. CDI - Did not observed 4 hours elapse during inspection but advised PIC to be sure to follow required frequency for these items. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed sausage gravy in covered pans cooling in walk in cooler. Gravy cooled from 116F to 102F in 31 minutes, rate = 0.45F/minute. It continued to cool to 93F in an additional 30 minutes, rate = 0.3F/minute. CDI - PIC had lids removed and gravy moved to freezer to finish rapidly cooling. It reached 61F in an additional 35 minutes, thus below 70F in under 2 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pooled eggs stored on counter and out of temperature control during use. Observed shell eggs overstacked and out of temperature on cook line. Observed cut potatoes in reach in cooler which PIC decided had been left out on counter previously. Potatoes were above 45F. CDI - all items voluntarily discarded. |
|
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 sausage gravy cooling in covered pans. Cooling rate was inadequate. CDI - covers removed, moved to freezer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed tub of sugar unlabeled and tub of something else white in dry storage unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken on floor of walk in freezer, box of melon on floor of walk in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing decorative rings under gloves and one employee wearing wristwatch. All were actively cooking food on cook line.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with beard but no beard guard. Employee was actively cooking food on cook line. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloth buckets had sanitizer at concentration below 200 ppm quat. |
|
41
|
1
|
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. Observed knife stored in standing water in dipper well. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some reach in cooler racks were peeling. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee at dish machine using pre-rinse to rinse off his gloves before unloading clean dishes. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several soiled cooler gaskets. |