| 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 employee washing hands less than 15 seconds and turning faucet off with bare hands. CDI PIC instructed employees on proper hand washing procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser nonfunctional near friers. CDI dispenser fixed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 45F. -P Observed ribs prepared at 4:45pm on 6/18/19 (yesterday) at 47-62F. See temperature chart for temperature observations. CDI all ribs voluntarily discarded. VERIFICATION REQUIRED. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of grilled chicken in hot holding sliding unit below 135F. Observed 3 types of fried chicken in hot holding below 135F. CDI all items voluntarily discarded. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler behind cooktop and drawer cooler under cooktop with items above 45F. Observed two types of lettuce in lettuce shoot above 45F. See temperature chart for temperature observations. CDI items in flip top cooler placed on time procedure and must be discarded within 4 hours of beginning hold time. Items in drawer cooler voluntarily discarded. Lettuce placed on time procedure. PIC contacted maintenance. EHS is recommending several changes in food preparation process to reduce temperature; cool items below 45F before placing in unit, lowering ambient temperature in kitchen, do not double pan any products in flip top coolers, etc. VERIFICATION REQUIRED. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk not date marked. CDI milk voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two large plastic containers of ribs tightly covered/tightly stacked and wrapped with plastic wrap in walk-in cooler; product at 47-62F. CDI ribs voluntarily discarded. Ribs must be cooled before wrapped. Place ribs on sheet pans during cooling process. Insure ribs meet proper cooling time/temperatures by using thin probe thermometer to check internal temperature of product. VERIFICATION REQUIRED. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed 3 containers melted and discolored. |