| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
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- Observed dish machine employee handle soiled utensils and then worked with clean utensils. CDI- Employee was instructed to wash hands.
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 two employees turn faucet off without using a protective barrier, such as a paper towel, to prevent recontaminating their hands. CDI- Employees were instructed to use a paper towel the next time they wash hands.
2pts |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed pork, chicken, and fish being cooked partially and cooled for a later service. Through conversation an employee stated the process takes less than two hours. REHS will return by 12/19/2016 to confirm, obtain further clarification of process.
0pts |
|
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 to go pasta meals at 47F and covered in the walk in. Also, observed lasagna meat in sheet pans being held at 57-54F. The speed rack was full which did not allow much air flow to quickly cool foods. CDI- Employee moved lasagna meat to the freezer. To go pasta meals were brought down to 45F.
1pt |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed fish and squid being thawed in a prep sink with only running water over one item. Ensure thawing method is completed for both items if ran in the same sink.
0.5pts |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all line cooks but one without a beard guard. Also observed one line cook remove beard guard during the inspection and kept working.
0.5pts |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet soiled cloths being stored on prep surfaces. Wiping cloths should be in sanitizer to reduce pathogen growth. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet hotel pans.
0.5pts
Repeat |
|
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 some shelving starting to rust in the walk in coolers. |
|
47
|
0
|
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 fans with dust debris build up in the walk in coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in need of repair in dry goods storage on 2nd floor. |
|
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 a light shield in need of replacement in the walk in cooler. |