| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 dish machine employee handle soiled equipment and utensils then handle clean utensil without a hand wash. CDI- Education was provided and EHS observed proper hand washing. Items re washed before next use.
2-301.14 Wash hands after activities that contaminate them. -P- Observed employee crack raw shell eggs with bare hands and then handle clean plates and begin to plate other food with no hand wash. Observed same employee use gloved hand to crack raw eggs then discard glove to prep RTE foods without a hand wash. CDI- PIC plates were sent back to be re washed and hands were observed to be properly washed after instruction was provided. |
|
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- Observed a soiled pitcher stored in the hand sink. Observed PIC rinse thin probe thermometer in hand sink. CDI- Education was provided to employees and PIC to only use hand sink for hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed stacks of bowls of turkey stack on one another with the bottoms of bowls on RTE foods. CDI- PIC voluntarily discarded turkey. |
|
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- REPEAT- Observed slaw, ham, chicken, fish, sausages, bacon, beef, and cheese all above 41F, see temp chart. PIC was able to move items to walk in freezer to quickly cool since the items were placed in cooler at 9AM. See temp chart for cooled temps. Items not to cool were voluntarily discarded by PIC. A VR will occur no later than 9/6/20 to ensure all TCS foods are kept at 41F or below. |
|
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 boiled eggs dated for 8/21/20-8/28/20. CDI- PIC voluntarily discarded the items. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee with hair on the head preparing RTE foods without a proper head cover.
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 wearing bracelets and watches while preparing RTE foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed one bucket of sanitizer with wiping cloths inside at 50 ppm QUAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed plastic trays stored on the floor. |
|
45
|
0
|
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. - REPEAT- Observed cold hold drawer cooler functioning above 41F. NOTE: Point deduction did not occur since gaskets were noted to be in good repair from last inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of the floors and walls in need of cleaning due to food debris and grease residue. Hard to reach areas are underneath and behind equipment.
NOTE: No signature occurred due to covid19 pandemic however PIC Tom was present during the inspection. |