| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 one food employee not washing for long enough and one food employee not using a protective barrier. CDI Spoke to both food employees regarding correct hand washing; employees required to rewash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee going from cooler to food preparation then put gloves on. CDI Informed PIC regarding before donning gloves must wash hands to prevent contamination. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon entering food establishment, observed PIC cutting onions with bare hands. Onions would then be stored and later cooked off. CDI Half onions were cooked immediately to 165 degrees, other half was discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer deemed as clean with food debris on blade. CDI Slicer will be broken down and cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles not reading any ppm for quat ammonium or bleach, all bottles being used to clean food contact surfaces. CDI All bottles dumped and will be filled with bleach at correct ppm. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey dated for 2/1 and shells dated for 2/1. CDI Items were discarded. REPEAT. |
|
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 alfredo sauce upon entering food establishment at 115 degrees @ 1:45. Went and checked @ 2:10 pm and alfredo sauce was still at 110 degrees. CDI Alfredo sauce was stirred and placed on ice bath for rapid cool down. Make sure to use more effective method for cool down due to velocisity of alfredo sauce. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
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 food employee wearing nail polish while cutting onions without wearing gloves. CDI Half product was discarded and other half was cooked to 165 degrees. |
|
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 wet wiping cloths being stored on counter. Make sure to keep all wet wiping cloths in santizer solution. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal bowl being used for dispensing mozzerella cheese. Make sure to use utensils for dispensing with handles so will not contaminate entire batch. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed gallon containers holding grease and trash, debris behind dumpster. **Spoke to all facilities,shared facilties.** |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Upon entry to food establishment, observed employee drinks being stored above mixer (empty), drinks stored above single-service (still in package). Make sure to store employee drinks in a designated area to prevent contamination. |