|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 food employee in grill station handle raw chicken and its container with gloves on. Employee continued to relocate the container of chicken from one cooler to an under counter freezer. Employee removed gloves used to handle raw chicken and the container of raw chicken, and subsequently donned new gloves without washing hands. CDI, conversation was had with PIC, PIC corrected food employee on correct hand washing policy. Ensure hand washing occurs as often as necessary to prevent contamination. |
|
18
|
0
|
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 large batch of cooked pasta in walk in cooler at 80F. Chef stated pasta was cooked at 8:30am, at 10:20am pasta was 80F. CDI, ice was added to pasta to rapidly cool to below 70F to within remaining amount of time. Ensure cooling parameters are followed to reach 45F with in 6 hours, and product reaches 70F within the first 2 hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato sauce at the pizza station. Food employee stated tomato sauce is poured directly from the can and placed in cold holding unit. Food employee opened and placed tomato sauce in cold holding unit at 6:30 am. CDI, PIC voluntarily disposed of the tomato sauce. Ensure all tcs foods are held at 45F if intended to hold cold. |
|
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 large portion of pasta in large plastic container, with a lid cooling in walk in cooler. Pasta tempted at 80F, pasta was cooked and placed in the walk in cooler at 8:30am. CDI, PIC added ice to pasta to cool to 70F. Ensure effective methods are used to allow for heat transfer. |
|
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 some working containers with products not easily identifiable without a label. |
|
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 several food employees throughout the facility with hand jewelry. Ensure no hand jewelry is worn while working with food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean linen, single service articles stored under prep sink in grill area, in close proximity to a bucket of dirty rags were stored overstacked and directly under a drain line. Ensure single service articles are stored in a manner to prevent contamination. |
|
45
|
1
|
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. Observed broken gaskets in 2 door reach in hot holding units at service lines. Replace torn gaskets. |
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