| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves to handle personal drink and continue food handling. CDI gloves changed and hands washed. Repeat.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed lettuce and grapes that were stored above RTE foods in reach in. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dishes in santizer sink that had food debris in pans and debris on one plate. CDI items moved to be cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed sanitizer bucket used for wash, rinse, and sanitize for tables that was at 0ppm. CDI bucket refilled.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before and after use. Observed employee check food without cleaning santizer. CDI santizer cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed sub bread with cooked jalepenos on top held out at room temp at 80F. CDI facility placed time stamp on bread to ensure safety. Observed half and half and milk in coffee station and marinara at prep line above 45F. CDI items moved for cooling Repeat. Cold holding has improved from previous inspection and decreased to half points. Ongoing noncompliance violation will go up full points. |
|
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 sliced ham, sliced turkey, and sliced roast beef, faro, cous cous, and pasta salad that was not dated. CDI items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed facility using TPHC on patient hot line and cook line in back without any time stamps. CDI food discarded. Observed food pulled out on front action stations and no time stamps recorded when food pulled from temperature control. CDI time wheels added. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed santizer bucket on floor.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer bucket that was soiled with debris. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Observed santizer water at 3 comp sink that had visible food debris while dishes were being sanitized. |
|
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 underside of mixer, reach in units in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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.
Observed floors in staging walk in cooler near patient serving and wall behind 3 comp sink in need of cleaning. |