| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education of PIC. Flyers and written procedures left on site during inspection. 0 point deduction. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. OBserved no paper towels available at back of house hand sink. CDI - towels replaced. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle raw shell eggs and then continue on to handle ready to eat foods with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice holding at 119f at service area. CDI - rice discarded and replaced. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in line service coolers holding above 41f. See chart. All cold holding equipment operating properly. CDI - items returned to WIC to quickly chill as they were placed into service coolers approximately 1 hour prior. Do not allow food to sit out of refrigeration and do not overfill items in flip top units. REPEAT |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 multiple prepared and opened TCS food items throughout kitchen service coolers and WIC with no date marking in place. Employees began applying date marks, however, correction is not possible as almost no TCS foods in establishment are date marked. Verification required within 10 days. REPEAT |
|
33
|
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 bulk quantities of fried chicken wings cooling in deep piles on sheet pans in speed rack tightly packed together. No air flow available to wings not on edges of pan. CDI - EHS directed employees to spread wings onto shallow pans in single layer and to spread pans apart to allow air flow while cooling. When cooling food, use methods that allow air flow to food. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed pan of raw shrimp thawing in standing 92f water in prep sink. Shrimp relocated to WIC to cool. Do not thaw food in hot water. Do not thaw food in standing water. When thawing under water, the water must be flowing and cannot exceed 70f. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observed buildup on exteriors of equipment, shelving, outsides of bulk food containers, fan covers, and more. Clean to prevent pests. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup on flooring under/behind equipment, in corners, and inside walk in freezer and cooler units. Splatter/dried material on wall surfaces. 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. Observed areas with detached baseboards and general disrepair of flooring in back of house/restroom areas. |