| 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/2-301.14 Wash hands after activities that contaminate them. -P
-Observed food employee use bare hands to prep raw eggs with raw chicken and then proceed to wipe counter top off with wet wiping cloth without washing hands in between. Observed same employee wash hands multiple times without using a protective barrier to turn sink knobs off. CDI- PIC and EHS better coached food employee on proper hand washing procedures. and soiled wiping cloth was laundered. REPEAT- 2 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Food employee used hand sink water to aid in food prep of starches. CDI- Food employee was coached, educated and starch used from the hand sink was discarded. - 1 point. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs and sweet cream butter was cold holding inside of 2 door reach in at >41 degrees(see temp grid). CDI- foods were placed in walk in cooler to cool. No points were deducted due to facility not being noted on foods not properly cold holding at 41 degrees or below since the rule has officially taken effect. 0 points. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 cut cabbage, cooked pork, and other cooked meats stored in the cold hold unit overnight without a date mark. Also observed cooked pork that was said to be cooked and frozen lacking a date mark inside of reach in cooler. CDI- PIC date marked foods as needed and EHS better explained requirements of date marking in regards to foods being left in the flip top unit overnight. REPEAT - 3 points.
General Note: Ensure that all foods that are cooked and frozen are marked with the day of prep to signal that one day of prep has already been accounted for. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods stored uncovered inside of refrigeration. Also observed bucket of soy sauce being in direct contact with the floor' s surface. - 1 point. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees onsite were wearing hair nets while conducting food prep. 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surfaces throughout. REPEAT -.5 points. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the exterior of the hand sink fixture/basin, exterior portions of the prep sink and cold hold units. Remove soiled buildup from oven fixtures. Good detailed cleaning is needed throughout. REPEAT - 1 point. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Facility was cooking foods with lights off. -.5 points.
General Comment: Lower the product amount of chicken used for prep to refrain from large amounts of raw chicken being out of temp for extended periods of time. |