| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 dish machine employee handle food soiled equipment and utensils and without a hand wash the employee handled clean equipment and utensils. CDI- PIC and employee were educated on the violation and when to wash hands. After instruction was provided EHS observed proper hand washing and instructed the items handled to be re washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed produce dicer and produce cutting board stored clean with food debris left on them. CDI- PIC instructed an employee to re wash the items during the inspection. |
|
18
|
0
|
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 41F within 4 hours. -P- Observed pre cooled items being portioned and attempting to cool. EHS observed salsa, pasta, diced tomatoes, shrimp, and rice all not meeting the required cooling rate. See temp chart. CDI- PIC uncovered all items and placed them in the walk in freezer to quickly cool. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese (45F), sliced tomatoes (45F), mac n cheese (43F), queso cheese (42F), and turkey (45F) all above 41F. CDI- Education was provided to PIC to ensure all TCS foods are kept at or below 41F. NOTE: Per state memo no point deduction occurred for TCS items between 42-45F. However if the violation is noted again corrective action and point deduction will occur. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 two small containers of brisket dated for 3/11/19. PIC stated the item comes in frozen and thawed. A pull date is documented (3/6/19), however a thaw date is not documented. The brisket was portioned on 3/11/19 however could have been thawed a couple days ago according to the PIC. CDI- PIC voluntarily discarded the item. |
|
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- EHS observed salsa, pasta, diced tomatoes, shrimp, and rice all not meeting the required cooling rates. The items were either covered and placed in the walk in or placed into a flip top before cooling. CDI- PIC was able to uncover all items and place them into the walk in freezer to quickly cool. |
|
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.- Observed two employees preparing RTE foods while wearing a watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed dish machine employee with hair on the head however not wearing a head cover. The employee was handling clean equipment and utensils. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed a sanitizer bucket with floating debris inside. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed several stacks of metal and plastic containers stored wet and together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards portable and on prep units in need of replacing or resurfacing. |
|
47
|
0.50
|
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.-REPEAT- Observed cold holding, hot holding, and shelving throughout the facility in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place.- Observed outside dumpster with a broken drain plug. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 hard to reach areas in need of cleaning of floors and walls. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. |