| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed several employees donning gloves without washing hands. CDI- Employees educated and rewashed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed employee wash hands for 5 seconds and did not lather soap. CDI- Employee rewashed hands.
2-301.14 Wash hands after activities that contaminate them.-P - Observed employee wash hands and close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - 0 pts - Quat sanitizer vat read 100ppm. Employee did not replace sanitizer bag immediately. All bottles read 200ppm. CDI- New bag of sanitizer placed sanitizer read 200 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Gouda, smoked gouda, and brie portion by establishment stored on deli display case on 5/7 and 5/10 read 48-53F. Fried chicken prepared 5/09 read 51F. Boneless chicken wings read 47F. Brown rice prepared 5/10 read 49F. CDI- All items were voluntarily discarded.
Verification required for cheese display. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 - 0 pts - Rotisserie chicken wraps dated for 5/10. PIC states that food is dated when wraps are prepared. The date on product made with rotisserie chicken should be the date the chicken was prepared. Do not extend shelf life of wraps or salad. CDI- Corrected through education. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - 0 pts - Variance states that sushi rice shall be maintained at a pH of 4.10 of below. pH read 4.19 during initial testing. CDI- Employee conducted corrective action. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - 0 pts - Pasta salad and lettuce observed tightly covered. To ensure rapid cooling ensure that foods are loosely or completely uncovered. CDI- Items were uncovered. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed 2 flies in kitchen. |
|
45
|
0
|
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. - 0 pts - Cheese display case is reading an air temperature of 46F. Repair unit to ensure foods are maintained at proper temperature. |
|
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. - 0 pts - Minor cleaning needed in the hot holding case. |