| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee coffee cup being stored on line above food preparation areas. Make sure to have a designated area for employee possessions. CDI Drink was removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee place hair restraint on at time of beginning inspection then continue with food preparation. CDI Food employee stopped and directed to wash hands.
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 food employee going from dirty to clean at ware washing wearing gloves and not washing hands. CDI Food employee directed to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed at bar hand sink being blocked with a bucket. CDI Bucket removed. Make sure to maintain access to hand washing sinks. |
|
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 chicken being stored above cooked chicken. CDI PIC changed storage order and will recook chicken.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food in reach in units where there was minor food debris on the shelving. CDI PIC covered all the food. Observed flour unprotected under hand sink paper towels up front. CDI PIC discarded.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in downstairs cooler. CDI PIC rearranged during inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed ware washing employee drying single use gloves. CDI Food employee directed gloves are single use; gloves removed and hand washing occurred. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 large pan of chicken in wic cooling down at time of inspection; PIC informed chicken was placed to cool at 3:00 pm; food establishment givent until 5:30 to reach 70 degrees. If intervention had not occurred, product would not have met parameters. CDI At 5:30 chicken was still 94 degees; product was discarded. REPEAT |
|
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 lamb curry date marked 10/19-10/26. CDI Product discarded. Observed cauliflower that was cooked today date marked with a sticker for 10/19-10/26. CDI PIC applied correct date.
*Date marking system is preparation day is day one then add 6 days to day one. Product can only be held for 7 days if temperatures are below 41 degrees.* |
|
31
|
0.50
|
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 large pan of chicken placed in walk in cooler to cool down; tightly packed with chicken. Observed two full large containers of soup in walk in cooler cooling down. CDI Chicken was placed on ice bath but based on time/temperature parameters was discarded. Soup was split up into two containers to hit cooling parameters. REPEAT |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraints at time of inspection. Make sure food employees wear hair restraints.
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 bracelets/watches. Make sure when food employees are doing food preparation that they remove all jewelry. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans in ware washing room on floor/less than 6 inches. Make sure to kepe equipment, utensils, linens and packages at least 6 inches off the floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed server towel drying utensils. CDI Food employee stopped and directed to let everything air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer able to be cleaned/sanitized properly. Make sure to resurface/replace. Only observed one cutting board. Points not escalated. REPEAT |
|
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 cell phone being stored on line above food preparation areas. Make sure to have a designated area for employee possessions. |