| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee use rope to secure trays onto carts and then go back to preparing food trays. CDI-EHS spoke with PIC about proper hand washing and when to wash hands. Employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed a cart in front of hand sink blocking access. Observed a hose on hand nozzle of hand sinks. CDI-both items were removed from hand sinks. |
|
14
|
0
|
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. Observed ice machine with buildup. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 sausage patties cooked this morning at 5am that were in WIC number 2 around 9am and were 117F. CDI-PIC voluntarily discarded sausages. 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 beef stroganoff, jambalaya, oatmeal, milk, lunch meat all in WIC number 1 that were above 41F. All foods were delivered to facility by the juvenile detention (Jail North) center (commissary) this morning. Foods are placed into the blast chiller at the JD center and when ready for shipment are placed onto a truck (that is not refrigerated) and are delivered to the facility. The facility then places the food in the WIC until it is ready to be reheated to be served. CDI-PIC took beef stroganoff to the steamer and to the oven to be reheated for dinner service tonight. All other food was taken out of the WIC and placed into the freezer to bring back down to temperature until needed. REPEAT *Facility must check food temperatures before they are placed in facility for Holding. Observed walk in unit that was holding at 48F and had mixed vegetables, ham, and salad above 41F. CDI items will be moved to other walk in until unit is repaired. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and dishwashing liquid that were not labeled in the employee kitchen. Observed a bucket of soapy water that was not labeled/not in the correct container (it was in the sanitizer bucket). CDI-bucket was dumped
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket of sanitizer that was too strong (over 200ppm). CDI-sanitizer was dumped and replaced with more sanitizer at a lower concentration.
REPEAT |
|
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 sausages cooling in WIC number 2 that were above 41F. Sausages were in a deep pan and were covered. CDI-sausages were discarded. EHS told PIC that it would be best if sausages were not covered while they were cooling, or they could be put onto baking trays to allow for rapid cooling. REPEAT |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer for kitchen where food is cooked for inmates. VR will be done by 05-31-2021.
4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer for the employee kitchen to not be functional. VR will be done by 05-31-2021. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce and water in working containers that were not labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and some roaches in the facility during the inspection. Pest control is needed to ensure facility is free of insects and other pests. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal tops that were wet stacked. CDI-PIC placed dishes in sink to be rewashed rinsed and sanitized. REPEAT |
|
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 WIC number 2 to not be holding temperature. Foods in the cooler were temping above 41F. PIC stated that someone would come out and look at WIC. |
|
47
|
1
|
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. Observed shelving that holds clean dishes and utensils to have buildup and food debris on it. Repeat |