| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site at time of visit not a certified food protection manager. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee remove gloves and leave food prep area, return to area and don new gloves with no hand washing. CDI - Manager coached employee 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 multiple employees recontaminate hands by dispensing towels for drying after hands washed. CDI - Eduated employees to dispense towels before washing hands to prevent contamination. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed carton of raw shell eggs stored directly over ready to eat foods in walk in cooler. CDI - manager removed eggs |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two knives on line from previous day with dried food residue present and multiple food pans stored as clean with label residue or label residue transfer present. CDI - knives and food pans removed for cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commecial hot dog chili reheating in holding unit at 81f. Chili had been in unit for approximately 1.5 hours. CDI - Manager removed chili from holding unit and placed in fryer to rapidly reheat to proper temperature before placing into hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep top coolers including cut tomatoes, shredded cheese, boiled eggs and black bean salad holding 42-44f overnight. CDI - manager discarded items and replaced with new items from walk in cooler. REPEAT - TPHC information provided to manager to help control cold holding risk with prep top cooler items. Due to ongoing cold holding compliance issues, VR will be conducted within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 large deep tightly covered container of prepped lettuce cooling in walk in. CDI - lettuce removed to ice water bath to facilitate cooling. REPEAT VR within 10 days to check cooling procedures. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored wedged between prep top covers not on clean surface at front line area and another wedged under equipement on front line. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple packages of single service items stored on rack less than 6" from floor in outside storage room. Observed plastic forks stored laying in metal container at front line with mixed handle directions such that the mouth contact surface is not protected. |
|
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 accumulated debris and buildup on various peices of equipment and shelving. Recommend removing no longer used equipment to storage. |