| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee pushing trash can back into area then proceed to touching food contact surfaces. CDI Food employee stopped and directed to wash hands.
Observed food employee cleaning with toxic substances; then proceed to don gloves. CDI Food employee stopped and directed to wash hands.
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 two food employees not using a protective barrier. Observed food employee not washing long enough. CDI All food employees informed of correct cleaning procedure and required to rewash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked with gloves, towels and bottles. CDI Items removed from hand sinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer significantly soiled with food debris. PIC said that slicer went into operation at 7 am and haven't been washed, rinsed and sanitized since then. CDI Slicer broken down during service and cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 4 plus sanitizer buckets reading less than 100 ppm for quat ammonium. CDI Buckets were changed out and filled with 200 ppm quat ammonium. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed stuffing at beginning of inspection 92 degrees; a hour later stuffing was still 90+ degrees in the inside. CDI Product was spread out on pans and returned to walk in freezer for rapid cool down. If intervention had no occurred during inspection, product would have been out of compliance. At 3:00 pm product was still 78-80 degrees in the center; product was discarded. |
|
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 multiple containers of rotesserie chicken hot holding in case below 135 degrees. CDI All product was discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rotesserie chicken wraps prepared yesterday in case reading above 45 degrees. Observed flip top unit not working (holding above 70 degrees) and turkey, containers of gravy and other PHF in there. CDI All items were discarded. Observed mashed potatoes and chicken salad cold holding in case above 45 degrees. CDI Product returned to WIC for rapid cool down. REPEAT VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 chub of bologna and buffalo chicken not date marked. Observed two containers of charro beans dated for 11/6-11/13. CDI Items discarded. REPEAT |
|
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 few toxic substances not labeled. CDI Directed PIC to label all working containers.
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets being stored on food preparation counters where food was also being stored uncovered. CDI Product was wrapped and put away. |
|
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 chicken brie wraps that were prepared today being placed in open air cooler still above 45 degrees. CDI Product was removed and placed in walk in cooler for rapid cool down. Observed stuffing that was cooked this morning tightly covered still cooling. CDI Product was uncovered and moved to freezer for rapid cool down. |
|
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. Observed food employee wearing watches, bracelets and rings while performing food preparation. Make sure food employees remove all jewelry when performing food preparation. |
|
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. Observed flip top unit not operating and food being stored in it. Make sure to keep in good repair. |