| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and 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 handling dirty utensils and equipment at the mechanical dishwasher and then handle clean equipment and utensils without washing hands and donning gloves. CDI EHS educated employee on proper handwashing, and employee washed hands and donned gloves.
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 several employees turn the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel when turning the faucets off. CDI educated employees on proper handwashing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato dicer attached to the wall with heavy food debris stored as clean. Per conversation, potato dicer is only sanitized. Ensure to increase cleaning frequency and washing, rinsing, and sanitizing equipment. CDI EHS discussed proper cleaning methods with PIC and PIC had employee clean potato dicer during the inspection. |
|
18
|
1.50
|
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 41F. -P Observed shepherd's pie at 57F (see temp chart) in the tall reach in unit. PIC stated that the item was from overnight and placed into the tall reach in unit. Ensure to cool items in the walk in cooler in smaller portions. CDI PIC voluntarily discarded container of shepards' pie. |
|
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 container of cooked sausages (Puding sausage) held past 7 days (dated 8/3) and chicken wings (dated 8/8) held past 7 days. Observed roast beef not dated. PIC was unable to determine the date prepped. CDI PIC voluntarily discarded TCS foods held past 7 days and roast beef that was not dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed frozen chicken wings dated 7/25 and pulled to thaw without a date mark. Ensure to date the pull date. CDI PIC added pull date. Repeat violation. Points were not escalated due to improvement seen in dating TCS foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizers stored above packaged drinks in the storage cabinet at the sandwich shop. Ensure to store toxic chemicals in proper locations to prevent contamination. CDI PIC removed toxic chemicals to the bottom shelf.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored above the prep top table beside dry ingredients. Ensure to store medication in a designated area to prevent contamination. CDI PIC removed employee medication and placed in office. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 one container with large portions of shepards pie in the tall reach in unit that failed to cool at 57F (see violation #18). Observed covered plastic containers of sliced turkey, spicy turkey, and guac cooling in the reach in unit and flip top unit (sandwich shop). Ensure to cool TCS foods in the walk in cooler after prepping before placing into the flip top and reach in units. CDI PIC placed sliced turkey, spicy turkey, and guac into the walk in cooler to rapid cool and voluntarily discarded shepards pie. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees actively prepping food without a hair restraint. CDI employees donned a hairnet during the inspection. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service articles (cups, to-go containers, etc.) stored on the floor throughout the establishment and in the dry storage area (basement level). Ensure to store off the floor to prevent contamination. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the light fixture in the walk in cooler with debris and AC vents with debris in the prep area. Ensure to increase cleaning frequency. |