| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee handling spinach with no gloves on. CDI-The spinach was discarded and the employee properly washed hands, and donned clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a blue utensils rack stored on top of the hand sink at the bread oven station. CDI-The rack was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand sink at the bread oven station. CDI-Paper towels were provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw salmon, and two containers of raw chicken holding above 41F in flip top cooler 4. CDI-Both containers of chicken were discarded and ice was added to the salmon. REPEAT.
*Huge improvement on cold holding, points were de-escalated today. |
|
21
|
0
|
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 missing date labels on the two dressings in the walk in cooler, roasted peaches and the mozzarella cheese. CDI-All items were properly date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed lettuce wedges that had been chopped earlier this morning cooling in the top portion of the salad flip top cooler. CDI-The lettuce was moved to the walk in cooler to rapidly cool to temperatures. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THERE IS A THIN PROBED THERMOMETER ONSITE. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed a red sanitizer bucket being stored directly on the floor between the pasta cooker and flip top 2. CDI-The bucket was removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoops with no handles stored directly in the food product on the cook lines. CDI-The cups were removed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a slight leak to the base of the faucet of the spray hose at the dish machine. The manager explained that they are expecting a plumber to come out and repair the unit within the next two weeks. |