| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee in the dish pit handle clean dishes after handling soiled dishes with the same gloves. Employee placed gloved hands in sanitizer bucket between handling soiled dishes and clean dishes. Through discussion with PIC, the current policy, as recommended by EcoSure, is to sanitize gloved hands between handling soiled and clean dishes. CDI - EHS educated PIC that different gloves should be used to handle soiled and clean dishes and that hands should be washed between glove use. PIC had employee rewash dishes handled by soiled dish gloves, wash hands and use separate gloves for storing clean dishes.
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 After proper hand wash, employee dipped hands in sanitizer bucket with quat sanitizer at 0 ppm. CDI - PIC had employee rewash hands and will discuss changing this procedure with corporate. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods -P Observed unwashed produce in the WIC over RTE liquid pasteurized eggs and bagged shredded cheese. CDI - PIC rearranged storage order and moved RTE items to separate shelf. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Except during preparation, cooking, or cooling or when TPHC, TCS foods shall be maintained at 135F or above -P Observed several items (see temperature chart) on the buffet line holding below 135F. CDI - PIC stated items were placed on buffet line just prior to the start of our inspection. PIC actively stirred and rotated items to maintain adequate holding temperatures. -1.5 points |
|
24
|
1.50
|
Time as a Public Health Control; procedures & 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 sauce, cheese, pepperoni, ham (carving station), diced ham, cheese, cut tomatoes, and raw shell eggs all on TPHC according to PIC without a start and end time. CDI- PIC voluntarily discarded the items. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Food shall be thawed at 41F or less or under water that is 70F or below -Pf Observed raw chicken and whole pork shoulder thawing under ambient air temperatures in prep sink near meat cooler. CDI - PIC placed items back in cooler to thaw under refrigeration. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed fruit flies in hallway of dry storage and near dish pit. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B)(1) Store in-use wiping cloths at the proper sanitizer concentrations. -C Observed several sanitizer buckets with 0 ppm quat sanitizer. CDI - PIC remade sanitizer to minimum 200 ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several plates (food contact surface) had deep cuts on them. CDI- PIC voluntarily discarded the items. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. -C Observed no drain plugs in 4 dumpers. PIC placed call to trash company for new dumpster plugs. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floors throughout the kitchen in need of repair due to absent grout and other damages making the floor rough and not smooth. |