| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee cup stored on prep table directly beside observed active preparation of diced herbs. CDI- PIC Jasmine Rose removed employee beverage. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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. Employee observed rinsing her hands at sink, then turn off sink, then grab paper towels. When asked, employee advised of just needing to rinse coffee from her hands. CDI- Employee was re-washed hands, but still turned off faucet with her bare hands. Verbal correction to use papertowel. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. One handsink at the cashier area with no papertowels. Handwashing sink on the other side of the swing doors was completely supplied. CDI- PIC had papertowels restocked at the handsink. All other sinks were stocked as required. (0pts) |
|
20
|
0
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple foods at prep cooler units and in walk in cooler at temperatures above 41F but at or below 45F. One small container of chicken salad on the line at 52F. CDI- Container of chicken salad removed and placed in walk in cooler for rapid cooling. Items ranging between 42F and 45F allowed to remain in use. Advised PIC of current DHHS directive that initial inspection will result in no points deducted for foods ranging 41F to 45F. (0pts) Also discussed pattern of portioned chicken in all units ranging 44F to 45F, possibly want to re-addressing processes to obtain 41F.(0pts) |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Container of peppadew peppers dated use by 4/20 and prepared/ portioned on 3/12. PIC could not provide vendor or exemption paperwork to allow for extended date marking. CDI-Peppedews are canned, and would need to be dated for no more than the allowed 7 days. PIC provided with verbal correction today. (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. Confit tomatoes/ roasted tomatoes on speed rack advised to being cooled to handle, then will be portioned and cooled. PIC advised that they had been only the rack for only "a few minutes." All at 66F-67F. Exception paperwork could not be located, only process for preparation. CDI- PIC was able to reheat all and start cooling process over. Multiple items in the walk in cooler tightly covered and stacked during cooling process. See chart for temperatures. Most had no change in temperature when checked or only 1 degree. CDI- PIC had all placed in shallow pans and placed back in walk in cooler. Repeat |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a long hanging beard actively preparing foods with no beard guard. One employee wearing a bracelet while washing/ loading dishwasher. (0pts) |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. All single service cups at the self service kiosks stacked above protective rims of the dispensers and no other form of protection in place. Do not over stack cups and/ or provide protective sleeves. (0pts) |
|
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. Some dried residue and food debris on lower shelving at the line. Cleaning is needed. (0pts) |