| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee scratch face with gloves and put on new gloves without washing hands. CDI hands washed. |
|
7
|
0
|
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 employee use us gloved hand to handle grilled cheese sandwich. CDI sandwich discarded hands washed and gloves donned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed pineapples, strawberries, melon, and other fruit stored above RTE food in reach in units. CDI items reorganized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed burger patties and grilled chicken holding below 135F in reach in hot cabinet. CDI items discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fruit and yogurt in reach in patient units at 60-62F; bean and corn mix, chicken breast, tuna, chicken salad in patient prep unit above 41F; mozzarella in pizza prep top at 43F. Patient prep unit reading above 41F and food temperatures increased over time. CDI items not held on time moved to a different unit and items above temperature discarded or cooled down. Observed prep top in catering kitchen holding food items at 42-44F. CDI items moved to walk in for cooling. Repeat. Verification required. If improvements are not made an ITS will be issued. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 sliced tomatoes, penne pasta, spaghetti pasta, diced tomatoes that was covered and cooling in prep units. CDI items uncovered, spread out, and placed in freezer for cooling. Repeat. Verification required. |
|
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 employees working in kitchen without hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 spoons used at coffee bar stored in water. |
|
45
|
2
|
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 patient prep unit that had an internal temperature of 46F. Repeat. |
|
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 interior of hot units and reach in units in need of cleaning. |