| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Hostess observed by staff to place bacon popper onto to plate for patron using bare hands. CDI-EHS not notified timely to correct staff, but PIC Chef Jarrod Warren was advised of issue and he corrected/ educated staff. Patron not available to retrieve food to discard. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee observed filled metal pan with hot water at the handwashing sink next to the prep sink and large ice bin in the main prep room/ CDI- Staff was redirected to use another sink. |
|
18
|
1.50
|
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 45F. -P. Seven roasts in walk in cooler cooling from night prior per PIC statement. All at range of 57F-59F. None cooled completely from previous night. Four were wrapped in paper and the others were open, all were stacked. CDI- PIC voluntarily discarded all. |
|
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. Four pans of shredded cabbage, cooked chicken wings, in prep cooler not under temperature control. CDI- PIC voluntarily discarded cabbage and placed walk in cooler for rapid cooling. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. One large container of true pickles dated 7/11 for the purpose of extension of shelf life. PIC advised that it was a test item. CDI- PIC voluntarily discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. No approved process for true pickling process. CDI- See item 27. Application sent via email today. |
|
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. Food items tightly covered and/or stacked during cooling process. Some noted from cooling overnight. PIC corrected all. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee dispensing ice into containers, while leaving the container on the floor. Repeat. One pan of tomatoes nested into pan of stewed tomatoes. CDI- PIC removed/ corrected |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch during active food preparation. Remove watch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Soiled and damp wiping cloths stored on wooden cutting board at main cook line station. Discontinue storing and reusing soiled cloths. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed beverages stored at the line co-mingled with facility items, employee purses stored on back table co-mingled with facility items. One opened can of energy drink stored over the line. CDI- all storage corrected. repeat |