| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by entrance to kitchen. CDI - PIC put paper towels at the handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrub brush in handsink in back of kitchen and gloves in handsink at entrance to kitchen. CDI - PIC removed items from sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on pans and a knife stored as clean. CDI - Items were moved to 3-comp sink to be cleaned. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep unit holding above 41 F. (See temperature chart). PIC stated food was placed in the unit an hour and a half previously. Food was either voluntarily discarded or moved to the WIC to cool. Ambient air temperature of unit read around 50 F. Prep unit will not be used to hold TCS foods until repaired. REPEAT. VERIFICATION REQUIRED. |
|
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 times not marked on chicken and egg rolls being held using a 4 hour time hold. CDI - PIC stated food has been held out since 10:30 and put the appropriate time stamps on the food. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several containers of chicken wings being cooled stacked on top of each other. Observed no drop in temperature after 30 minutes. CDI - Pans were spread out to allow cool air to come in contact with all the food. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken and egg rolls being stored next to hand sink, with no splash guard, and underneath the paper towel dispenser. EHS suggested PIC find a place to hold food that does not risk contamination. REPEAT. |
|
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 employee in kitchen with long hair with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer at less than 50 ppm. CDI - PIC refilled sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI - PIC moved bucket onto a shelf. |
|
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 scoop handle in flour. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans over prep sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service to go boxes on the floor in the hall. CDI - PIC moved box off the floor. |
|
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 large prep cooler unable to hold temperature. Ambient temperature read 50 F. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed build up of debris on walls throughout the kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone sitting on shelf next to single service trays. CDI - PIC removed the phone. |