| 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 Ensure facility has an approved employee health policy, policy must include five specific reportable illnesses as required in Chapter 2 of Food Code Manual. Observed facility has employee health policy form with knowledge, but five reportable illnesses are missing from form, CDI, PIC documented illnesses during inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed one employee putting on gloves without washing hands, CDI. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed one employee changing tasks, from using wiping cloths, gathering dishes, wrapping food, returning to food prep without changing gloves, one employee rinse gloves under running water at sink, CDI. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed sausage 52F in reach-in cooler, had been recently pulled from line, CDI, items were cooled. Air temperature of unit where items had been previously stored was 18F, use deep pans with less product to ensure the product is maintained cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded. Written procedures must be maintained on site for all foods using time as a public health control. Observed breakfast bar and salad bar using time as a public health control, items are prepared and then placed in unit for 2 hour service period, and then discarded. Facility does not have written procedure or time labeling procedure for these items, melon was 54F, yogurt 48F, VR to check for time as a public health control. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed no label on one bottle, mislabeled bottle, CDI by labeling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure proper methods are used for cooling TCS foods. Observed items placed directly in tops of prep coolers before adequately cooling. Observed lettuce 48F after prep, roast beef 51F, CDI by removing to cool. Observed hard boiled eggs cooling tightly covered, CDI by uncovering. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
Ensure plant foods that are cooked for hot holding are cooked to 135F, observed some cauliflower and snap peas 129F, 130F, CDI by reheating. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Ensure approved methods are used for thawing foods, observed beef thawing in running water 80F, water must be 70F or below. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Ensure proper labeling is available for all packaged foods, observed no ingredient, allergen labeling on cookies, pies, etc, CDI, PIC is aware of issue and corporate is working on implementation in the next month of proper labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Ensure food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Observed bagels and muffins unprotected based on setup of sneeze shields, small containers with lids for oatmeal condiments with lids that do not fully close leaving food open to exposure, CDI, sneeze guards were altered and PIC will move oatmeal condiments. |