| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee crack raw shelled eggs then remove gloves and donned new gloves without handwashing in-between. Observed another food employee place gloved hands into sanitizing bucket then remove gloves and donned new gloves to prep food without handwashing in-between. CDI-EHS educated both employees on when to wash and both employees properly washed their hands. EHS recommended that PIC retrain all employees on when to wash and washing procedures. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna salad and sliced tomatoes prepared the morning of 07/27 cooling in reach-in coolers. Both items did not drop temperature between initial temperature and second temperature. EHS also observed cooling method issues as noted in violation #31. EHS discussed proper cooling parameters and methods with PIC. EHS suspects issue is related to cooling methods. Cooling posters provided. CDI-PIC voluntarily discarded both items. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed improper cold holding of sliced turkey in back area counter reach-in, sliced American cheese in make station, noodle pudding in display case, and fried chicken in display case. CDI-All products were voluntarily discarded by PIC. All other TCS foods in each unit measured at correct levels as well as ambient temperatures. REPEAT. EHS discussed cooling parameters, cooling methods, and quickly stocking all units when relocating food items. If this violation continues, EHS may require a risk control plan or other permit action. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 PIC stated the only TCS foods that they hold out of temperature and discard every 4 hours are half-n-half, milk and raw shelled eggs. EHS observed date and time stamps on half-n-half and eggs, but PIC was unable to provide written procedures. EHS did not observe milk out during inspection. EHS emailed PIC TPHC form. Verification visit no later than 08/03 to verify written procedures have been completed and properly implemented. |
|
31
|
1
|
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 TCS foods (sliced tomatoes, sliced American cheese, egg salad, tuna salad, and cooked pasta) prepared on 07/27 tightly wrapped and stored in deep portions in tall 2-door reach-in cooler and walk-in cooler. CDI-EHS educated food employees on proper cooling methods and provided PIC ambient cooling poster. EHS and PIC discussed their cooling procedures. PIC moved the products in the RIC to the walk-in cooler and reach-in freezer, then placed on sheet trays and uncovered products to support cold air flow around products. The food items in the walk-in cooler were uncovered. All products were placed on speedrack to quickly cool. REPEAT. If this violation continues, EHS may require a risk control plan or other permit action. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back kitchen can wash area. EHS recommends cleaning and keeping moping buckets free of water when not in-use. Contact a license pest control operator to address issue. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths used to sanitize food contact surfaces stored on prep surfaces throughout kitchen and not in sanitizer buckets in-between use. This was noticed at the beginning of the inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills within coolers, cooler gaskets, microwaves, and bulk containers of dry ingredients. Increase cleaning frequency to avoid build up. |
|
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 accumulation of food debris and spills on floors under equipment as well as walls throughout facility. Increase cleaning frequency to avoid build up. |