| 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 employee touch handles with out barrier after handwashing. Employee instructed to properly wash and shut handles with paper towel. CDI - Employee re-washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
REPEAT: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed pineapples stored over washed produce. CDI - PIC rearranged storage order. |
|
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 several metal containers stored as clean soiled with heavy greasy build-up. CDI - Items were discarded by PIC. EHS observed facility has made improvement since last inspection; de-escalation in points. If re-occurrence of violation is observed at next inspection regardless of improvement, points will be escalated and a RCP for food contact surfaces being cleaned to sight and touch will be implemented. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed cooked portioned rice cooling at 53 F in walk in cooler; 10 minutes later, product remained at 53 F. CDI - Product placed into ice bath to help facillitate cooling. 10 minutes later, item temped at 40 F. |
|
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 mixed greens and cut lettuce in cold drawer without dates marked. CDI - Products dated with day of prep (8/12).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 1x mislabeled container of shrimp inside low boy RIC. PIC unable to determine product prep date. CDI - Item voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored on top of dish machine. CDI - PIC discarded. |
|
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 portioned rice cooling stacked and tightly covered. CDI - Product placed on ice bath to help facilitate cooling, temperatures reached < 41 F after 10 minutes. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sack of potatoes on floor of dry storage room. PIC confirmed no delivery today. Do not store food on the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
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 cases of food packaging and disposable cutlery sets stored directly on floor in men’s employee restroom. Store items at least 6 inches off of floor to prevent contamination. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster/recycle container sliding doors left open. |