| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
When entering kitchen, observed food employee cutting onions with bare hands. CDI- Educated PIC that gloves need to be worn when dealing with ready-to-eat foods. Onions were voluntarily discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed stools blocking access to kitchen area handsink. CDI- Items moved. Do not store items in front of handsinks such that the handsinks become inaccessible. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
General Comment. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
In prep cooler observed raw chicken being stored over ready-to-eat foods and in reach in cooler observed raw shell eggs being stored over ready-to-eat foods. CDI- Both items were placed on bottom shelf. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed items on stove not holding at 135F. *See temperature chart above* PIC stated items had been on stove for about 20 minutes from walk in cooler and items will be reheated once they are needed. Explained to PIC that items cannot sit out not under temperature control, they should either be holding at 135F(hot) or 41F(cold). PIC will put items on stove top on TPHC because items are used in a short amount of time for lunch buffet. CDI- Foods were reheated to 165F and then going to be hot held. |
|
21
|
1.50
|
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 several items in the facility not date marked. CDI- If PIC was aware when items were prepped or opened the items were date marked, other items were voluntarily discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 foods inside of prep units not covered up. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment.4-501.11 Maintain equipment in good repair.
Observed flip top unit with missing lid handle. PIC stated unit lid is under warranty and mainteance will come in soon to fix handle. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed inside and outside of equipment throughout facility in need of cleaning. Cleaning frequency needs to increase. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee drink being stored on cutting board. Educated PIC that employee personal belongings should be stored on bottom shelving. |