| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 When to Wash - P Observed employee working with raw chicken breasts, adding spice to them and handling them with gloves. Employee then removed gloves and proceeded to walk around the kitchen touching things without a hand wash. CDI: EHS talked with employee about washing hands after working with raw chicken. Employee washed hands properly. |
|
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 chopped chicken, portioned chicken, black beans, and tuna salad cooling at slow rates. This was likely due to the walk-in cooler being open for a long period of time during delivery of food items. CDI: EHS advised PIC to keep cooler door closed and spread everyting out for items to quickly cool. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on side items out front upon arrival. EHS checked again 30 minutes into inspection at 10:45 am and PIC was going to place time stamp of 10:30 am on items. Items had been out since 10:15 when EHS arrived. CDI: PIC placed proper time stamp on side items. |
|
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 black beans cooling in prep top cooler that is designed for cold holding. Observed items cooling while stacked and with tight fitting lids including tomatoes, cooked chicken, and tuna salad. Observed portioned chicken in a deep container placed in the walk-in to quickly cool on the bottom shelf. Observed items on speed rack having trouble cooling due to walk-in cooler being open for delivery. Observed employee take cooked chicken at 204 degrees and place it on speed rack right by items that were having trouble cooling. CDI: EHS educated PIC on proper cooling methods. EHS suggested placing items in reach-in freezers for quick cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Obseved sanitizer bucket under prep table where employee was preparing raw chicken measure 100 ppm quat. Ensure sanitizer is changed often enough to keep concentration at proper levels. |
|
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 handles being stored in dry product by smoothie station. |
|
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 dishes being stacked while wet on shlef by three compartment sink. |
|
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 debris build-up in the bottom of freezers. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. Observed bell missing from back flow prevention device on mop sink. Replace part. |