| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 Persons unneccesary to the food establishment are not allowed in the food prep areas. Observed an officer use the ODR handsink to wash hands and a patron reach over the ODR steam table sneeze shield to grab a plate. CDI- Educationprovided. Signs are to be posted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Food emploiyees shall clean their hands before donning gloves and after engaging in activiies that contaminate them. Observed an ODR employee enter 2 doors into the kitchen and donn gloves without washing hands and an inmate enter the kitchen to donn gloves without handwashing. CDI re-directed to the handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 (A)6 Food shall be protected by using packaging and overwrap. Observed dry peas left uncovered in the dry storage room. (1) Store damaged food separately for return to vendor. Observed a dented can stored in dry storage room for use. CDI by covering and removing. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
5-501.112 Maintain final rinse temp of dishmachines at 180F-194F. Observed hot water sanitizing dish machines reaching a final rinse temp max of 150F at arrival. CDI- Larger dishmachine was repaired prior to departure, smaller unit still needs repair (VR). 4-601.11 Maintain utensils clean to the sight and touch. Observed food debris and stickers left on inmate trays and build up at the hose used for drink dispensers. CDI by removing to be re-washed, rinsed and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.4- Quickly cool foods with a total of 6 hours to 45F. Observed sausage patties from 6am, burgers and peas from yesterday above 45F. CDI by voluntary disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain cold foods at 45F or below. Observed lettuce on inmate serving line above 45F and lettuce on the ODR ice bin above 45F (see temperature observations chart). CDI by voluntary disposal/addition of ice. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard food requiring a date label, once the window has expired or the label is incorrect. Observed a TCS product marked with an 8 day hold time. CDI by correction (voluntary disposal required for future violations). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using approved methods. Observed products cooling in deep pans while covered in the WIC and above 45F after 6hrs. CDI by voluntary disposal. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 (A) Use beard guards to retrain body hair from contacting food or utensils. Observed ODR employee preparing food with a beard and no hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in use utensils in a clean, dry place or in 135F or greater water. Observed tongs for ODR stored in a pan of cold water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned utensils in a clean location. Observed clean trays stored on a storage rack with build up, ice scoop permanantly attached to the large ice machine and inside a holder with build up. |
|
44
|
0
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 Ensure that steam guard gloves are properly used for one purpose. Gloves are approved for food contact use but should be W/R/S properly and used for no other purpose. Observed gloves used to directly dispense cooked food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be smooth and easily cleanable. Observed damaged plastic serving trays and metal pans with damaged corners. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Dishmachine must operate in accordance with the data plate. Observed dishmacine not reaching proper final rinse temp at arrival. CDI by repairing larger unit. VR- smaller unit needs repair within 10 days. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Maintain equipment clean. Observed cleaning needed on and inside the hot holding unit and on the smaller dishmachine clean drainboard. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-203.14 Provide backflow preventer at the hose connected to the back handsink near the walk in coolers. Repair the leak at the 3 comp sink and handsink at the walk in coolers (repaired while onsite). Observed a pipe used from the handsink plumbing for water to mix juices stored on the floor in water and within the splash zone of the handsink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Observed build up behind the back wall of the 3 comp sink near the garbage disposal. 6-501.11 Door seal of the walk in freezer door needs repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designate area for employee personal food and beverages. Observed storage on upper shelving of the WIC. |