| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 an employee using her bare hand to turn off the faucet after washing her hands. CDI: Instructed employee to use a barrier to turn off the faucet to avoid recontaminating hands. REPEAT.
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 Employee in dish area stated that he does not always wash his hands after switching from dirty to clean dishes. CDI: Instructed employee to wash his hands anytime he is moving from dirty to clean in the dish area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored over balsamic sauce in under counter cooler on cook line. CDI: Eggs were removed and relocated to bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that slicer and cheese grater were stored as clean with food residue on them. Observed metal food pans that had been cleaned with stickers still attached. CDI: Equipment was disassembled and parts sent for cleaning. Metal pans had the stickers removed and were sent through the dish machine again. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in center steam well in expo area holding at 119F, as well as meatballs on the cook line steam well holding between 98F and 106F. CDI: Meatballs were reheated to 192F and held hot on the oven, while marinara was voluntarily discarded. VERIFICATION REQUIRED - 03/09/2017. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat and cheese ravioli holding at 48F from the night before in the far left under counter cooler and raw chicken from 9 AM holding at 48 in the center under counter cooler next to the alto sham. Observed packaged to go meals stored in two upright coolers in salad area. Meals measured between 46F and 55F. CDI: Ravioli was discarded and the chicken was relocated to the walk in cooler for cooling. Meals were voluntarily discarded. VERIFICATION REQUIRED - 03/09/2017 |
|
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 meals in the walk in cooler covered tightly and densely stacked in the dessert walk in cooler. CDI: PIC removed lids and spread the meals out to allow them to cool faster. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of spices and oils throughout cook line that had no labels to identify their contents. |
|
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 metal food pans wet stacked in drying area near ice machines. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups with lip contact area uncovered in the server area adjacent to expo line. |
|
45
|
1
|
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. Observed that the cook line equipment was not maintaining hot and cold temperatures throughout unit. PIC stated that this is an ongoing issue. Also observed rusty shelving in walk in coolers and a cracked light shield in the walk in cooler near salad line. Observed split gaskets in under counter coolers along cook line. Observed four lights out and one light missing in the hood of cook line. |
|
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 soiled gaskets in under counter coolers throughout facility and dust buildup on the ceiling of the walk in cooler near salad line. |
|
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 a cracked floor tile near the mop sink by walk in coolers and heavy dust buildup behind the computer monitor on the cook line. |