| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
egg2-301.14 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 employee blow her nose, then put gloves on immediately with no handwash to continue preparing RTE food. CDI: Employee instructed to wash hands. REPEAT VIOLATION |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used to fill up and store caraf, at breakfast/server station. CDI: Items relocated and discussion with PIC to ensure that all staff are aware that handsinks shall only be used for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at server handsink near breakfast area. REPEAT VIOLATION |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
} 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with stickers and sticker residue, nested together and stored as clean. CDI: Containers taken to dish area for proper wash, rinse, and sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 salsas, butters, and cream cheese held at room temperature on breakfast bar. Suggestion made to PIC to add items to TPHC paperwork. CDI: Items added to TPHC permanently, today. Observed spinach above 45F, and held on ice at omelet station. CDI: Spinach moved to reach in cooler for proper cooling. PIC instructed employee to store spinach in reach in cooler from now on, as it was not keeping temperature on the ice. REPEAT VIOLATION |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hotel pans of ham and turkey labeled for yesterday, above 45F. PIC stated that items were sliced today. CDI: Items properly labeled and separated onto sheet trays for cooling. Observed 3 containers of fingerling potatoes holding at 43F and dated as done 3/29. CDI: Items voluntarily discarded. Observed yellow salsa with a date of 3/27, date marked to be held until 4/5. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed several items cooling in reach in coolers including cut melons, hotel pan of ham, and hotel pan of turkey, while tightly covered. CDI: Items
vented for proper cooling. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two white/cream colored powders in large containers with no label. CDI: Items identified by PIC as all purpose flour and donut mix. Containers labeled. |
|
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. Observed chef prepare omelet with no hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Observed handle of scoop stored down in quinoa in dry good area. CDI: Scoop removed. Observed rubber spatula stored in sanitizer at breakfast line. CDI: Utensil moved to clean, dry location. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. REPEAT VIOLATION |
|
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. Observed gasket to be damaged on reach in cooler on line. REPEAT VIOLATION |