| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC does not have control over date marking, cooling, or cold holding processes in the facility today. General overall lack of active managerial control over foodborne illness risk factors. CDI - Above level manger reported to site and implemented control and correction measures. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wiping gloved hands on soiled wiping cloth and then returning to food duties. CDI - PIC directed employee to remove gloves, wash hands and replace soiled gloves. Ensure employees wash hands and replace soiled gloves after handling soiled cloths. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed multiple items still in cooling process beyond 4 hours after am prep including romaine lettuce, salad blends, cabbage blends, pre-cooked chicken, commercially prepared lobster ravioli and various sauces. See temp chart above. PIC discarded items that were identified as out of temperature compliance. PIC to retrain prep staff on proper cooling procedures and temperature thresholds. EHS left both ambient and 2 step cooling procedures on site. Return visit required within 10 days to ensure cooling processes updated and temperature requirements are being met. |
|
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 numerous pre-portioned pasta items in open top cooler holding at 44-50f. Items in reach in portion of unit less than 41f. CDI - manager discarded portions that were above 41f. Ambient air temp around unit very high and portions stacked high in pans. EHS recommends closely monitoring temperatures of all items on top of unit and limiting quantity placed on top. Keep the unit closed when not in use and consider using alternate method such as ice to assist with cold holding on top of unit. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple prepare food items kept longer than 24 hours in cooler units with no date marking present. Observed employees back-dating prepared food items in reach in coolers during inspection. PIC to retrain prep employees on facility date marking system. Date mark all TCS food items that are prepared and kept for longer than 24 hours. REPEAT Return visit within 10 days to check date marking system in use as required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P Observed household Raid pesticide in use in facility. CDI - PIC discarded. Contact PCO for pest control needs. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 numerous food items in reach in coolers including lettuce blends, cut romaine, cabbage blends, lettuce wrap filling with chicken, cooked breaded chicken cooling from ambient in deep plastic containers with tight fitting lids in reach in units or placed directly into service coolers without fully cooling. CDI - manager placed into shallow containers and removed to walk in to facilitate quick chill or discarded items if cooling time longer than 4 hours. PIC to retrain prep staff on proper cooling methods. Return visit required within 10 days to evaluate cooling procedures. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 multiple squirt bottles of food items including oils and sauces with no labeling present. Observed squirt bottle labeled chocolate syrup holding teriyaki sauce. Label food items that are not easily identifiable with accurate information. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with watches or bracelets worn with gloves during food prep. Observed multiple employees in food prep area without effective hair restraint. Ensure all employees remove jewelry from wrists and wear a hair covering when handling food. |
|
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 soiled wiping cloths laying on equipment surfaces in front prep areas. Places soiled wiping cloths into sanitizer between uses or remove to soiled linen containers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Light levels in walk in cooler less than 10 foot candles resulting in inability to see for cleaning. Increase lighting to levels sufficient to see for cleaning without need for flashlight. |