| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P : Observed employee re-contaminate hands at faucets after washing. CDI- employee re-washed hands after correction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found discarded gloves in one handsink. CDI- sink cleared for access. |
|
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: Found multiple cutting utensils, scoops, and other utensils with food debris attached at clean storage shelves in dish pit. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed collards reheating in hot box. CDI-Collards pulled from hot box and placed on grill. Collards reached 190 F within 2 hours. |
|
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 45F. -P: Found wings and pork from overnight cooling above 45 F. CDI- Both items voluntarily discarded.
Observed mac and cheeses cooling at rate of 24.4 F per hour. Methods changed. See # 31 below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Determined facility is date marking with date of assembly and not with date of earlies ingredient prep. CDI- corrected dating system while discussion with PIC. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf : Dense volume of wings cooling overnight did not meet parameters. Whole pork butt cooled from overnight did not reach parameters. CDI- Both items discarded. Noted mac and cheeses cooling 17F in 45 minutes. Macs were in shallow pans on cooling cart but cart was filled to capacity with hot items. CDI- more cooling space provided by addition of second cooling cart. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed cleaned utensils being stored in significantly soiled pans. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed badly torn gasket on walk-in door. One hot box not functional during inspection. |