| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed food employee at salad prep unit did not know how to use thermometer, check food, or know cold holding temperatures. CDI - EHS educated food employee preparation, cooling, and cold holding methods. EHS educated how to use thermometers and what temperature to be aware of. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee handling cell phone on the prep line. CDI - was told to wash hands. Food employee washed hands. Educated importance of washing hands after contaminating them and before food prep. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back hand sink. CDI - provided soap.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the front 2 handsinks. CDI - provided handwashing signs for facility. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in flip top and prep top in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare food, cool food down in walkin cooler, once at proper temperature store in cold holding units. Educated that flip top and prep top are not for cooling. Educated to not overstack product; refer to the fill line inside of each container. Pulled all product to walkin. All product has cooled to proper temperature. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the fry cold holding unit. CDI - provided thermometer. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed no label on the squeeze bottle of oil. Advised to label working containers of food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed raw corn stored on pan on top of 3 compartment sink when dish washer was cleaning dirty items. CDI - relocated corn to safe area. Educated to not store food in areas where contamination can occur. Only use 3 compartment sink for food preparation once the sinks are clean and sanitized, and make sure there is no splash or spillage. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knife stored in between cold holding units. CDI - removed knife from inbetween equipment. Educated to store food contact surfaces in clean areas. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has repaired light bulb in the hood. Observed the salad prep unit not holding properly. Advised to service unit. Refer to violation 20. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on equipment. Advised to keep equipment clean. |