| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P. Observed employee handle raw chicken then change gloves without handwashing to handle RTE food. CDI hands washed gloves changed. |
|
7
|
0
|
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 pick lime up with fork but push lemon on cup with bare hands. CDI lemon tossed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee use handsink to wet cloth for wiping. CDI by instruction. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored over RTE food and raw tuna burger over black bean and corn salsa in reach in unit. CDI items relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed vegetables stored over RTE food in walk in unit. CDI began rearranging. |
|
14
|
0
|
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. Observed robo coup top, potatoe peeler, blender and plates soiled with debris. |
|
18
|
0
|
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. Observed facility with two pans of chili that were at 84-90F after 2 hours. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed brie, hot dog, pulled pork, swiss cheese, shredded lettuce, pimento cheese, feta, spinach, and ham above 45F in prep tops and reach in during lunch. Some items were stacked above chill line and unable to maintain temperatures. CDI some items split up to cool and others discarded. |
|
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 brie and corn that was cut the day before and dated for today. CDI dates changed. Observed lettuce from yesterday not dated. CDI item dated. |
|
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 facility cooling chili in shallow metal containers and not actively stir thick product, observed lettuce cooling in deep plastic container, and black beans and chick peas tighly covered while cooling. CDI chili discarded, ice added to lettuce, and items vented. Suggest facility have active monitoring of cooling items instead of leaving food items unchecked for 3 hours. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups and bowls used as scoops. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and chargers stored above prep top and inside of metal bowl used for the facility. |