| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure-P- A food employee rinsed the soap off his hands immediately after putting on hands. Hands shall be rubbed together for at least 10-15 seconds, then rinse. CDI- The REHS educated the employee on proper handwashing.//2-301.14 When to Wash-P- Food employee touched the faucet handles with bare hands after washing. Hands shall not be recontaminated after washing-The REHS educated the employee on proper handwashing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink- PF- The handsink near the steam tables had ice in the basin. Handsinks shall be used for only hand-washing, no other purpose. CDI- The REHS educated the PIC on proper handsink use. //5-202.12 Handwashing Sink, Installation-PF-The handsink in the employee restroom did not have hot water supplied. The valve had been turned off for maintenance. CDI- Hot water was turned on and is now supplied. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Separation- P- Raw chicken livers were stored over raw fish in the RIC. Raw shell eggs were stored next to cabage in WIC. Raw animal foods shall be stored according to their final cooking temperature with highest temp on the bottom. SEE BELOW CDI- Livers were moved to below fish and raw shell eggs were moved from the shelf with the cabbage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Food COntact Surfaces- P- REPEAT- Plastic lids, spatulas, containers, fryer baskets, stainless pans & cutting board at steam table need cleaning. They have grease and food build up. Food contact surfaces shall be clean to sight and touch.- VR- Verification Required for compliance by 8/30/21. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking-P- Two chicken breasts were only cooked to 159F and 161F. Chicken shall be cooked to at least 165F for 15 secs. CDI- Both were re-cooked to >165F. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for hot holding- P- Greens measured 104F and mac n cheese measured 130F after reheating. Foods reheating for hot holding shall be reheated to all parts to at least 165F and then place in the steam table for hot holding. CDI-Both were reheated to >165F |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling-P- Mac n cheese in the walk in freezer (cooled from the previous night) measured 46F in the center. Cool foods from 135F to 70F within 2 hours and from 135F to 41F within 6 hours. CDI-Mac n cheese was discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold Holding- P- In the walk in cooler, cole slaw and potato salad measured 47F. Cold foods shall be held at 41F or below at all times. *Cooler was operating at 40.8F today. It was recommended to the have the unit serviced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Date Marking, Disposition-P- A container of stuffing mix in the WIC was marked as 8/2 prep date. Refrigerated, RTE, PHF's shall be date marked for a maximum of 7 days. The prep date counts as Day 1. CDI-Stuffing mix was discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods PF- Mac n cheese cooling in the walk in freezer from the previous day was placed into a very large plastic container with a tight lid. Cool foods using approved methods such as, ice baths, shallow pans, loose covers, smaller portions. CDI-Mac n cheese was discarded. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing- C- Several pans of mac n cheese were sitting on a cart thawing in order to bake. Thaw foods in the refrigerator or as part of the cooking process. *Currently, thawing under running water is not an option due to water temp >70F. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests- REPEAT- There were several flies in the kitchen today. The premises shall be free of pests.//6-501.112 Removing Dead Insects- There were many dead flies observed in the kitchen today. Dead pests shall be removed from the premises at a frequency that prevents accumulation.//6-202.13 Insect Control Devices, Installation-C- Two insect control devices are installed over the coffee maker and over where single service tea jugs and clean linen are stored. Insect control devices shall not be stored over food prep areas and storage of single service and clean linen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-C- The room where the bread is stored has insulation hanging from the ceiling. Foods shall be stored where they are not exposed to contamination.// 3-307.11 Misc Sources of Contamination-C- A food employee was scooping the ice with a cup. Use an approved scoop with handle to dispense ice. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-C- A wet wiping cloth was stored in a container of soapy water. Wet wiping cloths shall be stored in a container of properly mixed sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In Use Utensils, Between Use Storage-C- The ice scoop is stored on a shelf with unclean utensils. Store utensils in a clean, dry location to prevent possible contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment, Good Repair-C- Lower shelves of work tables are covered in foil and other are rusting. The steam table on the left has damaged inserts (cracked, broken). The 2 comp prep sink right-side drainboard is not smooth and easily cleanable (gap on the edge). //4-502.11 Utensils, Good Repair-C- Several plastic lids are cracked. Maintain equipment and utensils in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C)/40602.13 Nonfood Contact surfaces- Additional cleaning is needed throughout the kitchen including all shelves, gaskets of coolers, handles of coolers, gas lines behind cooking equipment. Maintain nonfood contact surfaces clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-C- The drain line at the pre-rinse for the dishmachine is not attached to the sink basin. Maintain plumbing systems in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures-C- The toilet in the employee restroom needs additional cleaning. Maintain fixtures clean. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs-C- The dumpster is missing a drain plug. Install drain plug.//5-501.15 Outside Receptacles-C- The lids of the recycle dumpster were open today. Maintain lids closed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12-CLeaning frequency-REPEAT- Floors, walls and ceiling need additional cleaning throughout the kitchen. Maintain clean.// 6-501.11 Repairing premises-C- There are lots of broken floor tiles throughout the kitchen, holes in the walls and damaged ceiling tiles. Floors walls and ceiling shall be maintained in good repair. //6-501.114 Maintaining Premises, Unnecessary Items and Litter-C- There are many pieces of broken equipment stored in the kitchen and also behind the establishment. The premises shall be free of items that are unnecessary to the operation of the establishment such as equipment that is nonfunctional or no longer used. |