| 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 PIC stated inmate employees do not receive and are not trained on Employee Health Policy before beginning work. CDI policy reviewed with PIC. PIC stated forms will be given to all inmate employees going forward. |
|
18
|
1.50
|
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 several pans of sliced potatoes in blast chiller that did not cool below 70F within 2 hours of initiation of cooling process. Observed several pans of sliced potatoes and gravy that did not cool below 45F within 6 hours of initation of cooling process. See temperature chart for temperature observations. CDI items voluntarily discarded. PIC stated quantity on cooling racks will be reduced to allow more air space between product. PIC stated cooling monitoring will be done in center/bulk of product to ensure proper cooling time/temperatures going forward. |
|
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 mac n cheese, two containers of spinach and two containers of cheese all holding above 45F. See temperature chart for temperature observations. CDI mac n cheese placed in blast chiller to rapidly cool. Spinach and cheese rapidly cooled. |
|
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 gravy prepared at unknown time/date not date marked. CDI employee who prepared gravy questions and item labeled. |
|
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 employee tightly covering mac n cheese to place in walk-in cooler to cool. CDI mac n cheese uncovered and placed in blast chiller. Observed sliced potatoes in blast chiller cooling in large bulk quantities on speed racks. CDI PIC stated quanitity on racks will be reduced and blast chiller probes will be placed in center of product going forward. |
|
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 box of tomatoes stored on floor in walk-in cooler. CDI tomatoes relocated to approved lcoation. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish working with exposed food. CDI employee donned gloves. |
|
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 rusted shelves in equipment throughout facility. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed booster heater heavily leaking. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 flooring throughout freezer (walk-In) in need of repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs not shielded or shatter-resistant in two dry storage areas. |