| 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 employee handling cutting board that was used for raw poultry place the cutting board into the dish machine, then remove it after the board was clean without first washing his hands. CDI- discussion with employee; hands were cleaned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling a turkey burger patty then handle a beef burger patty without changing gloves. CDI- discussion with PIC and employee about changing gloves if going from higher final cook (poultry 165F) to lower final cook temp. (beef 155F). |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed some chicken wings that were cooked but appeared to be not fully cooked (redness/blood on some wings). CDI- discussion with PIC about ensuring product is cooked to 165F prior to cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in a grill cooler above 41F and foods stacked too high in flip top coolers above 41F (see chart). CDI- grill cooler items discarded; other items transferred to walk in cooler. Verification required to ensure compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings and pasta containers without datemarks. CDI- products dated.
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 buffalo chicken dip from 4/26. CDI- discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemical bottles stored above sink while raw poultry was in sink. CDI- chemicals were relocated. |
|
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 chicken wings cooling in the walk in cooler at 122F at 11:50AM drop to 96F at 12:50PM. CDI- wings were placed onto a sheet pan for faster cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean and stacked while wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a non-functional grill cooler along cook line. Items in unit were discarded. Discontinue use of cooler until it is functional. |