| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed company employee health policy without infected cuts or wounds on arms/wrists. Last inspection stated that the 5th symptom was hand written into the policy. This had not been fixed. CDI-Gave a copy of the state employee health policy. |
|
14
|
3
|
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 multiple pieces of equipment still containing food residue stored on the clean equipment rack. CDI-All items were brought back to the dishwasher. REPEAT |
|
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 45F. -P Observed gravy placed into the walk in cooler at 11:30 for cooling. When checked at 1:40, the gravy was at 100F. The gravy must have reached 70F within 2 hours. CDI-The gravy was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two coolers near the prep station not holding product at 45F or below. Had the PIC turn both units down. CDI-The units started to cool down. |
|
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 gravy stored in thick pan not suitable for proper cooling, potatoes stacked thick on sheet pan, and fish cooling with covered lids. CDI-The gravy was disposed of, the potatoes were split into two containers, and the lids were removed from the containers. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 container of potatoes stored on floor with plastic containers of fresh cut onions on top, and boxes stored on the floor in the freezer. PIC stated they just received shipment that morning. CDI-All items were moved to shelving units. |
|
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 pans stacked wet on the clean equipment rack. Allow pans to fully be air dried prior to stacking. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to the dumpsters. CDI-The dumpster doors were closed.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area with residue buildup on ground. Needs thorough cleaning. REPEAT. |
|
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 walls behind dish washer with black residue buildup. Needs thorough cleaning. |