| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 recontamination hands. -P Observed PIC recontamination hands by touching paper towel dispenser' s handle, after washing hands. CDI, corrected by instruction. PIC re-washed hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods in prep tables at main line temping above 45F for cold holding. PIC stated food was checked at opening but no temperature check was done after that. PIC discarded TCS food not holding below 45F. Prep coolers' ambient temperature was 54. PIC will call someone in to check equipment. PIC may place TCS foods on TILT until equipment is fixed or place in ice if temperature check is done as often as necessary to ensure tcs foods are kept at 45F or below. -VR, Observed fruit salad with melon temping above 45F. Ensure salad container is fully submerged in ice or another form of cold holding method is put in place. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 tcs foods such as cabbage and spinach without a date label. CDI, PIC placed correct date label.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed TCS foods with date marked for longer than 7 day. Some TCS foods were held between 42F and 45F with 7 day date mark. Ensure TCS foods are marked correctly with correct time and temperature combination. CDI, PIC corrected time frame on tcs food label. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 cut lettuce holding temperature above 45F. PIC stated lettuce was prepared in the morning and did not check to see if lettuce had reached 45. Lettuce was not cooled to 45 before placed in prep cooler. CDI, lettuce was voluntarily discarded. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 several working containers with foods not easily identifiable, without a label. PIC stated they were spices. Ensure all working containers with foods that are not easy to identify such as pasta are labeled. -Repeat |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food PIC working at front line, preparing bagels, without a hair restraint. Ensure effective hair restraints are worn. -Repeat |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water. Observed some wet wiping cloths stored not fully submerged in sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving at 3 comp sink. Ensure shelving is replaced or repaired. DO NOT PAINT. |
|
47
|
0.50
|
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. Observed sticker residue on plastic containers stored as clean. Observed build up of food debris in reach in coolers. Observed significant build up and debris in walk in cooler floors. |