| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 PIC handwash and turn off faucet with bare hands. CDI - EHS instructed PIC to use papertowels to turn faucets off after handwash. Hands were re-washed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes stored above ready-to-eat foods in the walk in cooler. CDI - Grapes were relocated to correct storage order. |
|
18
|
0
|
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 re-hydrated hashbrowns cooling on the counter in closed cardboard box. Hashbrowns were re-hydrated at 8:25 am with water at 135F and were at 109F at 11:27 am. CDI - Hashbrowns were 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 honey dew, pepper jack cheese, and american cheese holding above 45F. Honey dew in a mixed fruit bag was prepped the day before and only top layer was out of temperature. CDI - Honeydew was voluntarily discarded. Cheeses were taken to the walk in to cool down.
Sliced tomatoes were holding at 45F on flip top unit. Left to cool in unit, recommended not stacking items as high in flip top unit. |
|
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 hashbrowns cooling in densely packed cardboard boxes which were cooling closed on the counter. CDI - Hashbrowns voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on floor of freezer and dry goods storage.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored along with other cans for use. CDI - Cans were separated and PIC designated space for dented cans waiting for credit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use kids cups stored without covering next to soda machine. Exposed lip contact surface to splashing and other contamination. CDI - PIC voluntarily discarded cups and replaced with cups covered in plastic. |
|
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 air curtains leading to inside kitchen area from outside broken and cracked. Replace as necessary. |
|
47
|
1
|
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 inside and outside of equipment in need of cleaning throughout the facility. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on trash dumpster and cardboard dumpster. Keep lids closed to cover containers.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed flip top unit out of use stored in waste enclosure. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout the facility. REPEAT. |