| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
One employee washed hands in 3 comp. sink after cutting raw chicken with bare hands. CDI- Stopped, re-directed to wash hands in handsink. • |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
Handsink was blocked by red tray. CDI- Moved. Do not block access to sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Container of broccoli and whole onions was uncovered/unprotected. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed sanitizer at dishwasher recorded at 0ppm bleach. Machine was primed and ran multiple times and still recorded at 0. EcoLab was called and will have unit repaired by end of day. VR. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Egg rolls recorded below 135F (see chart). CDI- Discarded. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Chicken, bean sprouts, liquid eggs and shell eggs all recorded above 45F (see chart). CDI- Discarded. |
|
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, active stirring, or leave food
uncovered to facilitate heat transfer. -Pf
Cooked chicken cooling in a bowl with a tight-fitting wrap. CDI- Dumped onto sheet trays. Facility has sheet trays
but they are being used to hold frozen chicken in WIF. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP,
ANY KIND OF COOKED PRODUCT. REPEAT. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor.
Observed tubs of raw beef and chicken on floor during prep. DO NOT STORE FOOD ON FLOOR. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Some scoops with handles stored with handle in product. Keep handle sticking out of product. |