| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee wipe his hands on a soiled towel that was tucked into his apron then proceed to put on single-use gloves. CDI- discussion with employee and PIC about handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink located next to the ice machine. CDI- dispenser was refilled. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked bacon stored above sauteed mushrooms in the walk in cooler. CDI- storage rearranged.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burger patties stored above raw beef patties in the walk in cooler. CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. No point escalation as other violations listed under #14 have been corrected since last inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods in a flip top cooler on the prep. line cold holding above 45F (see chart). These items were transferred to the walk in cooler for cooling. VR required. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pre-portioned fettuccini cooling in the walk in cooler. The product was stacked greater than 3 inches high and was tightly wrapped. The product went from 52F at 3:50PM to 51F at 4:50PM. CDI- items were transferred to a sheet pan for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen on the walls around where the deli slicer is stored. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items being stored on the floor in the walk in cooler and freezer. |
|
42
|
0.50
|
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 equipment stored clean and stacked while wet. |