| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Employee made contact with raw chicken and did not wash hands. CDI- Stopped and washed hands.
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee wash hands in prep sink after handling raw chicken. CDI- Employee stopped and washed hands in handsink. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Raw chicken stored above cooked chicken in reach in cooler. CDI- Storage order reversed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed some foods in reach in coolers not covered/protected. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine is not working. PIC stated repairman was out earlier in morning and had to leave to get a new part and told facility he would be back by lunchtime. Facility may operate through lunch but will have to cease operation if unit is not fixed soon. VR. No pointd deducted because facility caught problem early and was proactive. |
|
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 raw chicken and egg stored above 41F (see chart). CDI- Egg discarded, chicken cooled down. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf
Raid Ant&Roach pesticide not commercially approved. CDI- Discontinued, and PIC will remove from facility |
|
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
Cooked chicken observed cooloing while wrapped in silan wrap. CDI- Dumped onto sheet tray to facilitate cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Beef thawing while sitting in prep sink. CDI- Moved to WIC to thaw. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Tub of onions stored on ground. CDI- Removed from ground. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Some damp wiping cloths stored on prep tables. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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.
Scoops for rice stored in lukewarm wate (76F). CDI- Discarded. REPEAT. |
|
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.
Some wet stacking observed, air dry. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
Baseboard near dishwasher damaged and in need of repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Employee glasses, lunchbox, keys, jacket all stored throughout facility. REPEAT. |