| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. Observed dish washer (new employee) washing/rinsing soiled equipment and utensils, then go to grab clean equipment to put up for air drying. CDI - EHS stopped dish washer before touching clean equipment; educated importance of when to wash dishes.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands by turning off faucets with bare hands after washing them. CDI - educated importance of preventing recontamination by turning off faucets with with paper towel. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle dirty with debris. CDI - advised to clean nozzle; educated to clean every 24 hrs. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed mulitple products out of temperature. Refer to temperature chart. Observed the green tomatoes over stacked in containers. Observed onions over stacked in containers. Observed the other products out of temperature. CDI - removed excess product from container, educated about being aware of the over stacking; pulled product to reach in cooler to hold properly. Use thermometer more often. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPAT VIOLATION Observed one product (pimento cheese) with a date of 9.18.1; product time/temperature has exceeded by two days. Use thermometer more often to distinguish cold holding time. CDI - educated about holding time; discarded product. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pasta in walkin cooler in plastic container with container closed; observed sandwiches in reach in cooler tightly wrapped with plastic wrap and employee stored in reach in to cool down. CDI - educated that products must be left uncovered in walkin cooler to cool down quickly;' placed pasta on sheet racks to cool quickly. Advised to wrap sandwiches then place into freezer to cool down quickly. Use thermometer more often. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed cup used as ice scooper; cup has no handle. CDI - advised to use ice scoooper with a handle to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPAT VIOLATION Observed outdoor walkin cooler gasket torn. Walkin is holding proper temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rust on the racks in the walkin cooler |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving missing underneath 3 comp sink and throughout facility.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles broken throughout facility; hole in wall underneath dish washer. |