| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P- Observed several employees use gloved hands while preparing food and using the kiosk without washing hands in-between. CDI- Employees were informed by EHS that hand washing must occur after an employee changes a task. EHS observed proper hand washing after informing all employees of the violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings and legs being hot held at 114F-121F. CDI- An employee re-heated the large container of wings and legs to 171F-195F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed spicy chicken (47F), tuna salad (49F), chicken patties (48F), meatballs (47F) and grilled chicken breast (49F) all above 45F. According to an employee the items in the flip top had been in there over night. The cooler was functioning at 45F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 all TCS foods must be cold held at 41F. |
|
21
|
1.50
|
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 teriyaki chicken chub dated 9/4/17, roast beef dated 9/5/17, and bologna dated for 8/31/17. EHS also observed spicy chicken, meatballs, chicken patties, tuna salad, and chicken breast not dated. A log sheet for these items had not been filled out since 9/4/17. CDI- PIC voluntarily discarded all the items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket not labeled. CDI- AN employee labeled the bucket of sanitizer. |
|
31
|
0.50
|
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- Observed ham, turkey, and cut lettuce all tightly wrapped at 50F and attempting to cool in a low boy cooler. Also observed turkey in the sandwhich prep top at 49F. CDI- All items were uncovered and placed in the walk in to quickly cool. After 30 mins these items were at 43F. Ensure all TCS foods are cooled to at least 45F before covered and placed in a flip top. NOTE: In 2019 all TCS foods must be cold held at 41F. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed two employees wearing a watch and one employee wearing a bracelet while preparing food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets throughout the facilities cold holding equipment. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up throughout the facilities reach in and display case equipment. Gaskets of the equipment are also in need of cleaning due to food debris accumulation. Also observed handles of cooking equipment with grease and food debris build up. Clean items as often as needed to prevent and reduce the build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.- Observed a handsink in the pizza prep area and a handsink near the 3 comp sink in the main deli in need of repair do to a leaking faucet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed an employee using a clear trash bag, full of waste, inside of a prep sink. Employee stated all waste bins were full and could not obtain one. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed floors in hard to reach areas, such as underneath and behind cold holding equipment, cooking equipment, and storage racks in need of cleaning. |