| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 an employee wash hands and turn the faucet off with bare hands. This act causes for the hands to be recontaminated. CDI- Employee was instructed to re-wash hands before returning to food prep.
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employees don gloves without washing hands. CDI- Employees were instructed to wash hands before donning gloves by PIC. EHS observed proper handwashing after instruction.
-0pts |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT 1.5pts- Observed fried rice (132), lo mein (128), and chicken (128) all below 135F. CDI- PIC was able to keep items on hot line and placed them on time. PIC stated all items are discarded after the lunch hours. The hot bar is only open from 11am-2pm.
NOTE: PIC was given a TPHC form in case they wanted to place these items on time. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 3pts- Observed cheese (49), rice (60), cabbage (48), pre-cooked chicken (60) rottiserie chicken (pizza station 60) all above 45F. CDI- the cabbage and pre-cooked chicken were cooked to 167F. The rice was moved to the walk in to quickly cool since it had been out in prep for 45 minutes. The cheese was voulintairly discarded by the PIC. |
|
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. 0pts- Observed several squeeze bottles and shakers throughout the facility not labeled. Label items. |
|
37
|
1
|
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. -Observed pre-cooked items in the freezer stored on the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed rotisserie chicken being stored in a cart to be discarded since it was temperature abused. EHS tempt the item at 78F. During the inspection an employee stated they were going to start pulling it apart for a chicken salad. Items such as this should be stored and labeled in a separate location. CDI- cart was labeled and moved.
-1pt |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0pts- -Observed bread prep employee prepping bread with a watch on. PIC instucted employee to remove watch and wash hands. |
|
47
|
0.50
|
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. -0.5pts- Observed food debris build up throughout the facilitites reach in and display case equipment. Also observed fan covers in the walk in with dust build up. Clean as needed to prevent build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 0pts Observed pizza prep handsink s-trap leaking and draining slowly. Repair item. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- Observed floors in hard to reach areas around equipment in need of cleaning. |