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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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
Dishwasher handled soiled dishes and proceeded to handle clean dishes without washing hands. CDI- Explained to dishwasher
the need to stop and wash hands after handling dishes. Facility will consider different options to address problem. Options include
acquring rubber gloves, utilzing two dishwashers, etc. VR. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for
no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P
Observe front line staff wipe apron multiple times and proceed to handle RTE food without discarding gloves and washing hands.
CDI- Staff discarded gloves and washed hands. Spoke with PIC about importance of staff to be aware of what they are touching
when wearing gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed some clean plates soiled with food debris. CDI- Taken to dishwasher.
4-501.114 Maintain sanitizer at correct concentrations. -P
Quat dispenser at back sink and 3 comp. sink not dispensing proper amount of Quat. CDI- Ecolab was called and repaired unit.
VR. Also noted dishwasher at bar not recording at least 50ppm Chlorine. CDI- Unit was primed and recorded at 50ppm. Assure
bar-tenders are using strips at machine. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods
with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
No begin time recorded on blanched french fries holding under TPHC. CDI- Time added. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food
uncovered to facilitate heat transfer. -Pf
Observed lettuce cooling in large tub with lid on. PIC stated lettuce started cooling at 10:45am. CDI- Lettuce was moved into an
ice bath to finish properly cooling.
Also observed cooked mac/cheese in shallow trays in WIC. However, cooling logging (see charts) shows it was not coming down
at a fast speed so method was adjusted to place in ice baths. Product rapidly cooled down once method was changed.
Reccomend facility use ice baths to cool mac/cheese down. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at
the proper concentration.
Multiple sani. buckets recorded low in concentration (due to dispenser, see # 14). Assure buckets are being changed out in a timely
manner, use strips to test. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where
contamination of food, equipment, utensils, linens, and single use articles can not occur.
Observed personal sweaters stored throughout kitchen. Keep designated. |
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