| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed food employee BHC tortilla chips that were about to be fried. CDI-Employee stopped, put on gloves. CDI-EHS told employee to wash hands, put on gloves, then can work with food. They did proper procedure.
3-301.11 Preventing Contamination from Hands - P,PF Observed food employee bagging chips, touch the inside of the bag with BH (bare hands) and shake the bag to open it. Then they scooped chips inside. CDI-Employee washed hands, and put on the gloves to prevent contamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several large contrivers of chips sitting in front of handsink, making it difficult to use. CDI-PIC moved chips to a different area
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser by the handsink at the front not dispnesing. CDI-PIC set a roll near the handsink.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handsink soaps were very difficult to make dispense soap, needs to be repaired to encourage handwashing.
PIC did not sign due to new Covid protocols. |
|
14
|
0
|
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 5 plastic containers with food debris. CDI-PIC took to be washed, rinsed, sanitized. |
|
18
|
1.50
|
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 ribs and corn above 41F in the WIC and the reach-in. PIC explained these were made from last night. They explained the items getting cooked them immediately put in wrapping or bags. CDI-PIC volunatrily discarded ribs and corn. Other items were in temp. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged turkey, sausage, cheese, sliced cheese, roasted peppers, pepperoni all above 41F in a reach in, prep unit top and the cold drawer. Food was sitting there from 8am. Unit is next to grills on either side. Observed ranch in a cold station above 41F. CDI-PIC voluntarily discarded all food above 41F, and turned unit down to 37 to try and decrease the heat on thre unit. Cold station will not be used for TCS items until unit is fixed. |
|
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 ribs and corn above 41F in the WIC and the reach-in. PIC explained these were made from last night. They explaiend after the items are cooked they wrap them immediately, either in wrapping or bags. CDI-PIC volunatrily discarded ribs and corn. Other items were in temp. EHS explaiend items need to be left on shallow pans, or put in freezer to ensure food safety. |
|
37
|
1
|
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 RTE chips stored next to a handwashing sink. Food employee washed hands. CDI-PIC moved chips to a safer area. |
|
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 wet stacking in the dish drying area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board on the line with deep cuts.
4-501.11 Maintain equipment in good repair. Observed two cold holding units not holding food in temperature. Observed torn gasket in the reach in on the prep line. Observed handsink that needs to be re-sealed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd rubber gasket where soda nozzle at bar is stored with black build-up. CDI-Food employee W/R/S. Prep units have a build-up of food. Needs to be cleaned. Obserevd soda machine backsplash building up residue. |
|
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. Door lid is completely broken on top. |
|
53
|
0.50
|
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. Air vents have a build-up of dust. Floors and cervices in the kitchen area are building up food debris. Wall near 3-comp needs to be cleaned. Kitchen needs some TLC.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Areas of low grout throughout kitchen. |