| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employees turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel to turn off the faucet. CDI EHS educated employees on proper handwashing and employees washed hands. |
|
13
|
1.50
|
Food separated and 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 handling raw chicken with gloved hands and continue to touch various surfaces and equipment without washing hands. CDI PIC directed employee to wash hands and donned new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above RTE sauces in the walk in cooler. CDI PIC rearranged to proper order.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. Ensure to store in proper order. CDI EHS discussed proper storage order and PIC rearranged order during the inspection. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to 150-165F+ during the inspection. Several pieces of chicken were below 165F. CDI EHS discussed proper cooking temperatures for chicken and PIC cooked chicken to 165F+. |
|
18
|
0
|
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 noodles cooling in the walk in cooler with rate of 0F/min. CDI PIC placed noodles into smaller portions to rapid cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the walk in cooler and reach in units above 41F (see temp chart). All TCS foods were below 45F during the inspection. CDI PIC placed items in the in the freezer to rapid cool and adjusted the cold holding temperature of the walk in cooler. Repeat violation. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer not labeled. CDI PIC labeled container during the inspection. |
|
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 cooked noodles cooling in the walk in cooler in a large covered plastic container and stacked. CDI EHS discussed proper cooling methods and PIC uncovered and placed noodles into smaller portions. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 containers of MSG, flour, etc. not labeled. Ensure to label to easily identify. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans stored with non-dented cans on the dry storage shelf. Ensure to discard dented cans or store in a designated area. CDI PIC placed dented cans in a designated area.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored above food for public in the walk in cooler. Ensure to store in a designated area. CDI EHS discussed personal food storage for the walk in cooler with PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed knife holder made of duct tape and cardboard. CDI EHS discussed using a different method to hold knives.
4-501.11 Maintain equipment in good repair. Observed flip top unit and walk in cooler not cold holding at 41F or lower. Ambient temperature of the unit was 42F. Ensure to repair or replace. |
|
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 non-food contact surfaces (reach in units, reach in freezer, gaskets, etc.) with debris build up. Ensure to increase cleaning frequency. |
|
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 personal items stored throughout the establishment. Ensure to designate an area for employee personal items. |