| 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. Observed 2 drinks on prep top surface, and observed an employee eating food on a prep surface by the server station. |
|
6
|
0
|
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 Observed food employee wash hands and turn off faucet with bare hands. CDI-EHS explained proper procedure and food employee washed hands correctly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed a rack of glasses in the dishwasher at the front bar dishwasher, dishwasher was pulling 0PPM. CDI-Food employee added new chlorine and it was reading 50PPM after.
PIC did not sign due to Covid protocols |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pasta made from last night in the reach in, in plastic bags at 47F. CDI-PIC did not know why product was warm, voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up holding ranch and blue cheese at 43/45F, small calzones at 49F. CDI-PIC voluntarily discarded all TCS food made from yesterday, the lettuce made this morning was moved. PIC called maintenance while EHS was on site. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed windex disinfectant stored next to single use napkins that were open. CDI-Food employee moved to a bottom shelf away from single use items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large batches of pasta cooling in plastic containers, observed fried chicken sitting in large plastic containers. EHS explained food needs to be spread thin and metal will work better to cool, could use an ice bath for the pasta. CDI-PIC spread thin on sheet pans. |
|
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 stand up not holding temp. Observed ice building up on the heating strip in the freezer making it hard to shut the door. PIC already has a service request for it. WIC cooler door step is loose and the door is bent making the metal stick out. |
|
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. Observed shelves in both WIC's in need of cleaning. |