| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 food employee use sanitizer towel to wipe down cutting board, then begin preparing sandwich- no hand washing, no gloves. CDI: Education provided and food employee washed hands and donned gloves. |
|
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 prepare chicken salad sandwich with no gloves on. CDI: Education provided, sandwich discarded, and food employee washed hands and donned gloves. |
|
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 spring mix being cooled in walk-in cooler- no temp change in 45 minutes. See temp chart for details. Product prepared @12pm. CDI: Food employee vented product for rapid cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods being held above 41F in make table. Ambient temp of unit- 45F. Foods with various prep dates. EHS provided education and manager voluntarily discarded foods. Only cold holding unit in facility besides walk-in cooler. EHS provided facility cold holding logs. Facility allowed to remain open, under condition that they must work out of walk-in cooler. EHS will return within 10 days to verify facility repaired unit. REPEAT VIOLATION. VERIFICATION REQUIRED.
**FAILURE TO RESOLVE COLD HOLDING ISSUES CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT FOLLOW-UP VISIT. |
|
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 several foods in make table and walk-in cooler with no date label or past 7 day limit. CDI: Education provided, foods in make table voluntarily discarded, and foods in walk-in cooler back dated.
**GOING FORWARD, FAILURE TO DATE LAEBL IMMEDIATELEY UPON PREP CAN RESULT IN FOOD BEING DISCARDED. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked foods on menu with no asterisks(burgers). EHS will return within 10 days to verify facility noted undercooked foods on menu. VERIFICATION REQUIRED. |
|
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 chicken breast cooling on counter next to meat slicer. Upon requesting to move food to walk-in cooler, food employee attempted to cover food in plastic wrap. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed spring mix cooling in walk-in cooler covered in plastic container. CDI: Education provided and product vented for rapid cooling. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed make table in poor repair. See violation #20 for more details.
**Points not escalated due to other violations present. |