| 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 food employees not using a protective barrier to turn off the faucet. CDI Spoke to PIC regarding proper cleaning procedure and will follow-up with training for employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in reach in units not being protected. Make sure to cover food once done cooling to prevent contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
PW 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 Upon entry into food establishment observed chili cooling in reach in freezer. Chili had begun cool-down @ 10:15 based off time marking of employees. Chili was 115-133 degrees. CDI Gave food establishment 15 minutes to see if could get temperature down. Unsuccessful in half of the chili, disposed of. |
|
21
|
1.50
|
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 ham marked for 2/5, alfredo sauce marked for 2/6 and cheese marked for 2/5. CDI Items were discarded due to expiration time/temperature window. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 pizza slices marked with a begin time but not with a end time. CDI Spoke to PIC regarding this that it must be marked with a begin and end time. |
|
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 chili cooling in reach in freezer in deep pan. CDI: Chili had ice added to it and stirring. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and aqeous solutions not labeled. Make sure to label all working containers of food/food ingredients if not easily recognizable. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets. Make sure employees only wear a plain wedding band. |
|
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 wet stacking of cups. Make sure to allow adequate air drying so sanitizer can work properly. |
|
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 pizza cardboard boxes on the floor in hallway. Make sure to store at least 6 inches off the floor and protected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelves in reach in cooler below rusting. Observed flip top unit missing metal lining on bottom door. Make sure to repair so items will be smooth, easily cleanable and nonabsorbent. **Maintenance will be fixing door to ensure its nonabsorbsent.** |
|
47
|
0.50
|
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 food debris in reach in units near where dough is kept. Make sure to increase cleaning frequency. |
|
54
|
0.50
|
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 cell phone being stored above hot expediting area. Make sure to have a designated storage area to prevent contamination of equipment, single service utensils and food. |