| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees don gloves for task change without handwash. CDI-Intervened prior to task completion to ensure employees discarded gloves and washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over cooked bacon (RTE). CDI - Employee reorganized for correct storage order. |
|
19
|
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 sausage patties holding on grill top at 94F. CDI - Sausage patties were placed on temporary TPHC. Item will be added to TPHC procedures in the future. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, deli meats, top layer of tomatoes, and cream cheese holding at or above 45F in flip top unit on make line. Observed chicken holding at 45F in reach in cooler. CDI - All items prepped/made today were relocated to walk in for rapid cooling. Tomatoes were made previous day, top layer of tomatoes voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 butter and lettuce held using TPHC without beginning/ending time stamps. Observed facility without written procedures for TPHC. CDI - PIC stated the time the items were prepped and placed time stamps. EHS will provide documentation for written procedures by email. VR- provide proper documentation within 10 days. |
|
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 multiple items improperly cold holding in prep units due to improper cooling methods. CDI - Items were placed in walk in to rapidly cool. EHS discussed proper cooling procedures with PIC. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 two bottles of oils at grill without identifying label. CDI - PIC placed label on bottles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed maple syrup and tomatoes stored on floor. CDI - PIC relocated items to be stored at least 6 inches above the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Inside of reach in freezer in need of cleaning. Shelving throughout facility in need of cleaning. Outside of equipment throughout facility in need of cleaning. REPEAT. Increase cleaning frequency. |
|
53
|
1
|
Physical facilities installed, maintained and 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 floors throughout facility in need of cleaning. Increase cleaning frequency. REPEAT. |