|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food remnants inside handsink basin. EHS advises PIC to retrain staff on proper hand sink usage. CDI- PIC cleans and sanitizes basin. (-1) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef inside lowboy. CDI- PIC rearranges storage order so chicken is beneath beef. (-0) |
|
23
|
1.50
|
Proper date marking & 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 several items dated for September on outside container; PIC states the stickers are old and not accurate. CDI- PIC accurately labels items prepped today, and EHS discusses with them the importance of fully cleaning and sanitizing containers before they are refilled. A container should be refilled each time it is empty, and not only when it appears soiled. Date marks on items should be accurate and reflect their true prep date. (-1.5) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no labels for items kept with the stated goal of 4 hour TPHC. CDI- PIC labels items with correct 4 hour window. (-0) |
|
33
|
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 speedracks brought close to a propped back door, to allow air to cool chicken. CDI- PIC moves chicken to WIC, closed back door, and discusses with EHS proper cooling methods. EHS advises the PIC that propped doors are a source of contamination and foods should not be cooled in such manner. (-0.05) |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw, diced chicken being thawed at prep sink in stagnant water. CDI- PIC moves chicken to strainer and places in prep sink basin to thaw under running water. REPEAT. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 raw meats on the floor inside WIC. CDI- PIC brings all foods off floor to bottom rack. (-0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed np backflow prevention device at can wash spray nozzle. CDI- PIC removes nozzle. (-0) |
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