|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed squeegie stored in handsink. CDI - relocated squeegie to better location to prevent recontamination. Advised to clean handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed sheet tray of raw chicken stored above ready to eat bacon, flour, and pickles on speed rack. CDI - food employee moved sheet tray to proper location to prevent contamination. Advised to recook bacon. The flour is for the pickles that get fried in grease pits. All product comes out at 165F and above.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee doubling up with gloves. Food employee is wearing two gloves handling raw chicken, discards the top layer of gloves and keeps on bottom layer of gloves to handle the ready to eat food. CDI - educated to discard all gloves and wash hands; food employeee complied. Educated to only wear one pair of gloves as a food employee, then discard once damaged or soiled and wash in between glove use. Also educated that another methods of handling raw protein is to use utensils. VR REPEAT VIOLATION. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean on the clean rack with food debris on food contact surface. CDI - pulled item to dish pit for a cleaning procedure. VR REPEAT VIOLATION.
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that the facility is unaware of when to clean utensils used with TCS food. CDI - educated that the milk shaker spinner, spatulas, tongs, prep boards, and knives get sanitized every 4 hrs. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento at 42F in walkin cooler with date label of 8.18.17. Product has been held over by 3 days. CDI - educated about proper date marking criteria. Discarded product. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed facility not following TPHC procedures. Facility has TPHC procedures specifically label "Salad Cooler". Facility is using TPHC at different time for all products, when all TCS products should be going on time control at the same time. EHS observed time papers and multiple products are not being labeled for time control and the other products are going on time control after the temperature has already risen above 45F when time procedures specifically states that time starts once product leaves refrigeration (salad prep unit does not hold temperature once the lid comes off of prep unit; temperatures taken at 12:10 PM for all TCS products in prep unit are all above 45F. Refer to temperature chart, those temperatures were taken right when the lid came off). CDI - Educated how the TPHC procedures are going to work; all TCS product will go on time control at the same time (when the lid comes off). There will be one time written forALL TCS product in salad cooler when the lid comes off. VR REPEAT VIOLATION. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product throughout kitchen that is in cooling phase that is tightly covered in reach in or walkin cooler. Refer to temperature chart. CDI - educated that items shall be uncovered in the walkin cooler or placed in freezer to rapidly cool down. Reach in units are not for cooling. All items have been pulled to freezer to rapidly cool. All product at 45 F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed back door to facility is not a tight fitting door. Advised to provide a gasket to the bottom of the door to prevent pests. |
|