| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC was not knowledgable of the foodborne illness and symptoms associated with foodborne illnesses, and provided no written information. CDI- provided education and Employee Health handout. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food handler wash their hands and then recontaminate their hands by turning off the faucet with their hands. Observed food handler don gloves without washing their hands. Observed food handler changing tasks without washing their hands, such as two employees touching phone then going back to prep, another food employee put in earbuds. CDI- PIC had food handlers rewash their hands properly during the inspection. Provided education on proper handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over washed buckets of carrots and celery in the walk-in cooler. CDI- PIC relocated the buckets to prevent cross contamination. |
|
16
|
3
|
Proper cooking time and temperatures |
No |
Yes
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken wings being par cooked, no clear procedure in place and observed no labels on trays of chicken in the walk-in cooler stating par-cooked/undercooked. Par cooking application was not filled out therefore was unable to verify process. EHS had verified from last visit, sheet cannot be found. Verification visit required 8/14/2020, will go over Par cooking application with PIC. REPEAT |
|
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 several dressings (ranch, blue cheese, spicy ranch - prepared the day before) in the reach in cooler above 41F. CDI- Dressings were voluntarily discarded during inspection. |
|
21
|
1.50
|
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 rice in the walkin cooler (WIC) and cooler drawers without a date. Dressing in WIC without datemarking. CDI- Date was marked on these items which we were able to determine when they were prepared. Rice was discarded.
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 au jous from brisket datemarked with 7/22. CDI- Food was voluntarily discarded. REPEAT |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut in house potato chip under heating lamp without a time. Procedures are available but are not being followed. Temped product at 118F Verification visit required 8/14/2020. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 recently diced tomatoes and pico cooling in the WIC in deep and tightly covered containers. Allow air to move through the product by keeping uncovered |
|
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 a couple spice containers and shakers unlabeled at the cook/prep line. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed dressing cups stored with the food contact surfacing up. Observed single service utensils stored on a shelf below personal items. |
|
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 the temperature of the reach in cooler at 49F. Ensure unit can maintain cold holding at 41F or below if holding TCS products. Dressings (ranch, blue cheese, spicy ranch) were being held in this unit. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit to test sanitizer buckets. CDI- test strips were provided and obtained from their chemical provider. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the following areas in need of cleaning: gaskets at the cookline, oven and monitors at the cookline accumulating dust and grease. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen. REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks, personal items, food stored improperly throughout on shelving/equipment. |