| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with in adequate knowledge of cooking temperatures. Observed violations including cold holding, handwashing, date marking, cooling temperatures,etc. Little to no oversight over kitchen operation. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee electrolyte drink solution stored on prep table. CDI: drink was relocated to designated area. |
|
13
|
1.50
|
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 employee not changing gloves after several tasks including cracking raw eggs, touching handle surfaces, and clean dishes. CDI: PIC was informed; education and training was provided, and gloves were discarded and hands were washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed shell eggs stored above onions inside outdoor walk-in cooler. CDI: storage order corrected.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a container inside walk-in cooler stored directly on top of an open container of fried chicken. CDI: fried chicken was discarded. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken at 47F in center of product that had cooled from yesterday in large plastic container. CDI: chicken was discarded. Observed chicken soup and chicken tacos cooling from yesterday inside walk-in cooler. Products were between 43F - 45F. CDI: products voluntarily discarded.
EHS will conduct a compliance visit within 10 days to determine if risk control plan needs to be implemented or permit action needs to be taken. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside bottom of prep cooler cheese sauce at 49F, slaw at 48F, Caesar dressing at 42F, and chicken at 47F. CDI: these items were voluntarily discarded. Observed door to cooler not closing properly. Service call will be placed. Items in top of cooler were in compliance with temperatures. Observed green and red sauce in cups sitting on counter at 64F. CDI: sauce was discarded due to date marking issues.
EHS will conduct return visit in 10 days to ensure cooler has been repaired and temperatures are maintained. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 items inside WIC including red salsa, salsa royal, green salsa, and slaw that had expired past 7 days. CDI: these items were discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medicine stored on dry storage shelf with restaurant food items. CDI: removed and stored in a designated area.
7-201.11 Store toxic materials to avoid contamination. -P. Observed WD-40 stored on shelf with dry goods. CDI: relocated to designated chemical area. |
|
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 cooked chicken, tacos, and chicken soup that had cooled in large portions and covered inside the walk-in cooler. CDI: training and education provided; items were discarded due to temperature abuse. Cooling posters and logs were given out. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in coolers and prep cooler on cook line. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 some dry good containers not labeled. |
|
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 a container of lettuce stored on the floor inside walk-in cooler. Observed a bin of flour stored on the floor of kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 utensils stored in water at 83F. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash overflowing to the point were the lids are left open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous amounts of trash inside and outside of the dumpster enclosure. Areas needs much attention. |