| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
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 Observed several employees wash hands for less than 15 seconds and turn faucet off by recontaminating their hands. CDI manager instructed employees on proper handwashing procedures.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not wash hands between handling soiled and clean dishes. Observed servers busing tables and not wash hands before preparing beverages. CDI manager instructed employees when to wash 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 noodles in drawer cooler above 45F. Observed all items in reach-in cooler on prep line above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility ROP of soups and various sauces. CDI application provided. VERIFICATION REQUIRED. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance on site for ROP items. VERIFICATION REQUIRED. |
|
31
|
0
|
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 tomatoes cooling tightly covered, tightly stacked in 2 door reach-in cooler. PIC stated tomatoes were sliced 4 hours previous. CDI tomatoes placed in walk-in cooler to rapidly cool. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing jeweled rings. Observed employees dispensing soups, bread and salad bowls while wearing several rings and watches. REPEAT VIOLATION.
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 Observed employee dispensing ice with exposing painted fingernails. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked throughout facility. REPEAT VIOLATION. |
|
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 two door reach-in cooler not maintain products below 45F. Observed lining on walk-in cooler condensor peeling and in disrepair. |
|
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 microbial growth on shelves in walk-in cooler. Observed inside salad cooler soiled. |