| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed lawn service employees in the kitchen making their own orders. Only people who contribute to the kitchen are allowed in the back. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employees starting work without washing hands and start putting on gloves and handling utensils. CDI hands washed.
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee wash hands and not use a barrier to turn off faucet. CDI hands washed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employee handle raw burger meat and change gloves to continue food prep. CDI hands washed and gloves changed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed spatulas, tongs, metal container, and metal cover that was soiled with food debris. CDI items moved for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken breast final at 133F. CDI item finished at 178F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed cheese and beef quesadillas that were above 45F from being prepped the night before. CDI items discarded |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw bacon, sliced cheese, shredded cheese, and ground beef above 45F. CDI items discarded or placed on TPHC and technician showed up to fix unit. Repeat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf.
Observed tomatoes and slice cheese on TILT and no time stamp recorded. CDI time stamp recorded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken quesadilla and cheese quesadillas that were covered in plastic and above 45F from the night before, and observed lettuce cooling in large covered plastic containers. CDI quesadillas discarded and lettuce uncovered and separated. Repeat |
|
38
|
0
|
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.
Observed employees working with food while wearing watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees working with food without wearing hair restraints. |