|
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 employee cut turkey and broccoli with bare hands. Ensure to wear gloves and no bare hand contact with RTE food. CDI employee voluntarily discarded bare hand contacted food, washed hands, and donned gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going to outside walk in cooler and begin prepping food without changing gloves. Observed employee working with raw chicken wearing gloves and touching handles of tall reach in and fryer basket without discarding gloves. CDI employee were educated on proper handwashing and all employees washed hands and donned new gloves.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burgers stored above raw shrimp. Ensure to store in proper order. CDI PIC rearranged to store in proper order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishwasher with chlorine concentrations of 0 ppm. CDI PIC fixed dishwasher machine by the end of the inspection and chlorine concentrations at 100 ppm. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 large containers of cooked chicken wings cold holding at 43-46F prepped on Monday-Thurs. PIC stated wings may not cooled properly and were cold holding when placed in the walk in cooler. CDI PIC voluntarily discarded 4 containers of cooked chicken wings. Repeat violation. |
|
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 cut tomatoes cooling in covered plastic containers. Observed cooked chicken wings above 41F (see temp chart and violation #20). PIC stated wings did not cool properly before placing in large covered plastic containers. CDI EHS discussed proper cooling methods and uncovered lids of cut tomatoes. PIC voluntarily discarded cooked chicken wings. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
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 surfaces with food debris build up (raw meat tall reach in unit, shelving, handles, WIC gaskets, etc.) Ensure to increase cleaning frequency of non-food contact surfaces. |