| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Observed employees decontaminating hands at hand sink faucets after washing. CDI- stopped employee and discussed how to turn off faucets without recontaminating. Employee re-washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up in ice machine interior. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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: 5 trays of rice, 4 trays of wings, large bags of cooked rice, bagged onions, all from previous day from previous day above 43-46F. PIC determined rice was stacked too high for proper cooling. PIC also stated walk-in door is often open from continuous in-out of employees. Walk-in cooler holding food at 41F in some areas. Wings and rice from previous day voluntarily discarded. Discussion with PIC about cooling parameters, use of freezer to cool foods, and leaving space between trays of cooling foods to facilitate better air flow. |
|
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: Portioned raw chicken in cold drawer at grill, buttermilk ranch, cut greens, holding above 41F. Refer to temperature chart. CDI- items placed on time holding as correction, food was estimated to be sold within 2 hours. This is not a correction going forward for these items. These items are required to be held at 41F. |
|
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: Trays of rice cooling from previous day closely stacked, in high volume. Cooling parameters not met. Wings closely stacked on cooling cart did not meet cooling parameters. CDI- discussion on ways to facilitate cooling of cooked foods. Discard of affected foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: Flour bin not labeled. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed spray ports on interior of low temp dish machine clogged. More frequent examination and cleaning, if necessary, needed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up of food residue on shelves in WIC |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C: Food and trash on ground in dumpster enclosure. Flies accumulating. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. More frequent general cleaning needed of walls, floors (especially under equipment), build-up on splash guards at hand sinks, one hand sink detaching from wall with black build-up in space between sink and wall. |