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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee take a drink from a cup with a pop open lid, then go to prepare food. CDI-EHS explained they can use one with a straw to decrease handwashing, they washed hands and changed gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed womens handsink in the bathroom, at 77F. VR REQUIRED 9/19/2020. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above RTE sauce in the reach in unit. CDI_Food employee put chicken on the bottom. REPEAT.
PIC did not sign due to Covid protocols |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed dish machine that they were washing dishes in with 0ppm chlorine. CDI-PIC found holes in lines and repaired line. Dish machine was pulling 200PPM after repair.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obsrevd 7 knives stored in knife rack with food debris on them. CDI-Food employee took to be washed, rinsed, sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
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 41F. -P Observed trash can size containers of sauce sitting at 52F and 49F. PIC explained tghese were made at 8:30am this morning and they put them sauce in metal sauce pans to cool, then they put in large cans after cooling and add ice wands to help cooling process. EHS took temp at 1:30 and 2:20 and sauce was 52F. Temp had not moved. CDI-PIC put back in metal sauce pans, added ice and ice wands. VR REQUIRED 9/20/2020. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 70F in large plastic container, covered. PIC explained it had been made at 11am. Observed ranch sitting in prep unit at 52F, food employee asid they had brought them out of the cooler about 1hr ago. Ranch and blue cheese containers were way above fill line, CDI-PIC added ice to lettuce and put in smaller container, with no covering. Dressing were reduced and top containers were put back in the WIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 trash can size containers of sauce sitting at 52F and 49F. PIC explained tghese were made at 8:30am this morning and they put them sauce in metal sauce pans to cool, then they put in large cans after cooling and add ice wands to help cooling process. EHS took temp at 1:30 and 2:20 and sauce was 52F. Temp had not moved. CDI-PIC put back in metal sauce pans, added ice and ice wands. VR REQUIRED 9/20/2020. Observed lettuce at 70F in large plastic container, covered. PIC explained it had been made at 11am. CDI- PIC added ice to lettuce and put in smaller container, with no covering |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed areas of low grout throughout kitchen area. |
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