| 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 employee washing soiled utensils and equipment at the mechanical dishwasher and proceed to handle and put away clean equipment and utensils without washing hands and donning gloves. CDI EHS discussed proper handwashing methods with employee and PIC. Employee washed hands properly and donned gloves to handle clean equipment. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw bacon bits stored above RTE cooked chicken bones and shredded cheese in the meat walk in cooler. CDI PIC rearranged to proper order during the inspection. |
|
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 FCS of slicer and onion dicer with food debris. Ensure to increase cleaning frequency. CDI PIC broke down slicer and dicer and placed at the 3 comp sink to be cleaned properly. Repeat violation.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Per conversation with PIC, slicer is "cleaned" by using a QUAT sanitizer wiping cloth and not broken down. Ensure to break equipment down, wash, rinse, and sanitize to effectively clean. CDI EHS educated PIC on proper cleaning methods and PIC broke down slicer and placed at 3 comp sink. |
|
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 chicken bones, chicken wings, pulled pork, and sausages that failed to cool properly. PIC stated items were made the day before and were cooling in the walk in cooler. EHS determined that TCS foods failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded all TCS foods that failed to cool properly. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, potato salad, coleslaw, and cut tomatoes above 41F in the flip top unit by fryer (see temp chart). Ambient temp of the cooler was 50F. PIC stated that unit will be repaired and will add ice to maintain 41F. CDI PIC voluntarily discarded TCS foods above 41F. Repeat violation. Verification required. |
|
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 Observed cooked mushrooms cooling in a covered metal container in the walk in cooler. Observed roasted corn cooling in the flip top unit. Observed pulled pork, chicken wings, chicken bones, and sausages that were stacked on a speed rack in the walk in cooler that failed to cool properly (see violation #18). Ensure to follow proper cooling methods. CDI PIC uncovered container of mushrooms and placed roasted corn into the walk in cooler to rapid cool. Repeat violation. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees actively prepping food while wearing a wrist watch and wrist bracelets. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on prep tables. Ensure to store damp cloths in sanitizer buckets. Repeat violation. |
|
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 flip top/pull drawer unit by the fryer not functioning properly and maintaining 41F or lower. PIC stated that unit is constantly fixed and employees keep the flip top unit opened constantly. EHS discussed different cold holding methods. PIC stated that unit will be serviced. Repeat violation.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and stains. Ensure to resurface or replace cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface (handles of equipment, NFCS of slicer, walk in cooler, etc.) with debris build up. Ensure to increase cleaning frequency. |