| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed female bartender wash hands and turn off faucet with bare hands. CDI - EHS corrected employee and she stated she would re-wash at bar before making drinks. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Handwashing Signage - C Observed barrel bar sink without hand washing signage. CDI - EHS provided hand washing sign. |
|
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 shell eggs stored above RTE sauces in flip top cooler. CDI - PIC relocated eggs to correct storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one ice machine shield in need of cleaning (located in side room). REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dish washer producing 0 ppm chlorine. CDI - PIC called chemical company and machine was able to produce at least 100 ppm chlorine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed house-made bleu cheese At 48F at 2:40 pm; PIC stated container had been cooling from 10:30. Bleu cheese had not cooled to 41F within 4 hours. CDI - Product discarded.
Observed tomatoes cooling in walk in; no change in temperature in over an hour. Observed raw burgers cooling from preo; cooling at a 0.05 rate. CDI - Both vented and allowed to continue to cool in WIC. |
|
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 pimento cheese and tomatoes holding above 41F in prep units. CDI - Entire container of pimento cheese taken to walk in to cool. Top layer of tomatoes holding above 41F taken to walk in to cool rapidly. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed two spray bottles without labels; PIC identified bottles as sanitizer bottles. CDI - PIC labeled bottles. |
|
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 bleu cheese cooling in large container with lid tightly closed. CDI - Product discard. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed French fries and sweet potato fries slacking on cart at room temperature. Employee moved bags into walk in cooler to slack under refrigeration. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of shrimp stored on floor of walk in freezer. REPEAT. *Points kept at 0 due to improvement of overall food storage throughout walk in units* |