| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee drinking out of cup with with a lid that he opened and closed with gloved hands. CDI - Employee washed hands and voluntarily discarded the cup, put on fresh gloves. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee drinking out of cup with with a lid that he opened and closed with gloved hands. CDI - Employee washed hands and voluntarily discarded the cup. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed a food employee touch a ready-to-eat pie with bare hands. CDI- Pie was voluntarily discarded. Employee washed hands and put on gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons above ready-to-eat pie. CDI - PIC changed storage order to where lemons were beside pie.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken thawing in a bag next to ready to eat gravy and hollandaise sauce. CDI- Moved hollandaise sauce and gravy to a shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dishwasher washing dishes at 149 F. CDI- PIC turned on booster to increase washing temperature to 170 F.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm in sanitizer buckets. CDI - PIC emptied and refilled sanitizer buckets.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled spatulas stored as clean over the prep counter. CDI-EHS took to be washed/rinsed/sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside-top. REPEAT. |
|
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 41F. -P Observed vegetable soup and potatoe soup sitting on a counter, cooling. Potatoe soup was 108F, vegetable soup was 86F at 9:35, PIC took back to WIC and cracked lids. When EHS went back lids were on. At 11:08 they had decreased: vegetable soup 65F, potatore soup was 65F. Not correct cooling rate (.31, .23 respectively) CDI-PIC uncovered soups and stirred to help cooling rate. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground sausage cooked at 8 a.m. this morning being held at 44 F in cold drawer and eggs sitting on the shelf at 57 F. CDI - Eggs and sausage were moved to WIC. |
|
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 Observed cut cantalope from Wednesday and opened milk that was not date marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed furniture polish stored next to single use sugar packets. CDI - EHS moved to bottom shelf. |
|
31
|
0.50
|
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 vegetable soup and potatoe soup sitting on a counter, cooling. Potatoe soup was 108F, vegetable soup was 86F at 9:35, PIC took back to WIC and cracked lids. When EHS went back lids were on. At 11:08 they had decreased: vegetable soup 65F, potatore soup was 65F. Not correct cooling rate (.31, .23 respectively) CDI-PIC uncovered soups and stirred to help cooling rate. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on the floor in the dry storage area. PIC explaiend they had a delivery yesterday. |
|
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 handsink at front leaking fron the faucet. 2 broken shelves on the line. Ice building up in the stand up freezer. |
|
47
|
0.50
|
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 prep units, bottom of prep units, gaskets, shelves in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink in the back kitchen area not draining properly. |
|
53
|
0.50
|
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. Floors, walls ceiling in need of cleaning. |