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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 food employee wash hands quickly, then turn off faucet with bare hands. CDI-EHS explained proper way to wash and they re-washed properly while using a paper towel to turn off faucet. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 cheese being sliced and employee using bae hands. Cheese was for sandwiches they explained. CDI-PIC voluntarily discarded cheese and employee washed hands (rewashed hands) then donned gloves. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork link sausage being thawed on a shelf above RTE canned items. CDI-EHS explained product is raw, PIC thought it was pre-cooked and normally orders precooked, and moved sausage into the WIC below RTE foods. |
|
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 large aluminum stock pots being used to cook and cool sauce. Sauce in WIC was 61F at 1:55, PIC explained it was made 3 hrs ago. PIC added ice wand, facility only has 1 ice wand, EHS suggested purchasing another one since they make so much sauce and after 1-2hrs ice wand is useless due to the ice melting. EHS retemped it at 2:15 and it was 55F, PIC split the sauce in half to help cool. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw pork link sausage being thawed on a shelf above RTE canned items. CDI-EHS explained product is raw, PIC thought it was pre-cooked and normally orders precooked, and moved sausage into the WIC below RTE foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans stored on shelf, PIC explained they do not use dented cans. CDI-PIC set aside in the office to be returned for credit. |
|
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 stand up door handle screwed on with metal bracket, and prep unit had a metal shelf that was falling through on the bottom. |
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