| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 Employee observed go to use the restroom then attempt to conduct food prep without washing hands. CDI. Employee washed hands and educated on hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Employee observed washing pot lids in prep sink with only soap and water then continue to use them. CDI. Lids were rewashed, rinsed, and sanitized. |
|
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 41F. -P Chicken observed cooling at 60F upon entry of inspection and had not cooled any 2 hours later when checked. Walk-in cooler was found to be malfunctioning and food immediately moved to freezer to rapidly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (See chart) observed cold holding above 41F. Walk-in cooler holding ambient temperature of 45F. Foods moved/discarded by PIC. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in bottle observed over 200 ppm bleaching strip when checked. Sanitizer diluted. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 Large pan of fried chicken observed cooling on counter at 122F. CDI. Moved to RIF. Walk-in cooler observed not functioning to properly cool and hold cold food during inspection. Facility temporality closed and stopped taking orders to service walk-in cooler. Flip top units are also not functioning. Foods that had been recently cooked or prepped were moved to functioning reach-in cooler and other foods were voluntarily discarded by PIC. EHS will return no later than 10/8/2020 to verify cooler and flip top units are functioning. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One chef observed working with food and no head covering. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Handles observed submerged under flour and sugar. Repeat violation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Single use cardboard and aluminum foil is being used to line shelving and being reused. |
|
47
|
0
|
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. Sides of equipment, shelving, and cold holding units observed with build up. More frequency deep cleaning needed. |