| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF. Observed employee wash hands in prep sink. CDI hands washed in handsink.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees wash hands without soap and for 4 seconds. CDI hands rewashed.
2-301.14 When to Wash - P. Observed employees change tasks and change gloves to go back for food prep and continue working with food. CDI hands washed. |
|
13
|
3
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to go in and out walk in unit, go from raw to touch RTE food multiple times, and touch cell phone and return to food prep without changing gloves. CDI by constant instruction and gloves changed and hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw toast mix on top of precooked sausage. CDI items relocated.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered chili, raw fish products, cole slaw, potato salad, and other food items. CDI items covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. Repeat. Facility should start cleaning atleast weekly instead of a monthly basis. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed country steak pulled from oven at 122F. CDI pans of steak placed back inside to finish cooking. Facility did not placed undercooked pan, observed at 145-183F, on hot line for service. Suggest facility check temperatures to ensure final temperatures reached. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheese stacked high in prep top at 51 and eggs on counter at 54F. CDI eggs placed in prep top for cold holding and top portion of cheese separated to cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 chili, potatoes, and cole slaw without dates. Repeat. CDI items dated. Only items not dated. escalated down to half points. can go back up to full points. |
|
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 potatoes, hashbrowns, and salmon patties cooling in plastic containers or original contiainers. CDI items spread out on metal containers to adequately cool. Repeat. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C. Observed back door with space at the bottom and bottom corner where pests can enter.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility that were coming into contact with rolls to be baked for lunch. CDI protect remaining rolls with plastic wrap and began baking some. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed bowl with splits and cracks used to hold food. CDI bowl discarded.
4-501.11 Maintain equipment in good repair.. Observed racks in reach in and walk in units that are rusted and need to be replaced or repaired. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Observed dishes actively being washed with hot sanitizer water that was soiled with food debris. CDI water emptied and refilled. |
|
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 fryers, grill, racks, and exterior of containers soiled with food debris. 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 handsink and paper towel dispenser handles soiled with dried food debris.
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 handsink in need of recaulking to wall. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee handbag on dry storage rack with food for facility and cell phone stored on prep table while food is being processed. |