| 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- EHS observed employees use computer equipment and attempt to work with RTE eat foods. EHS also observed an employee work with raw egg and back to RTE food. CDI- Employees were informed hand washing must occur after these task changes. PIC had the RTE bread discarded from where the employee worked with raw eggs and then back to bread. EHS prevented cross contamination from the observation of employees working with computer equipment to RTE food. EHS observed proper handwashing after instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels absent at the kitchen handsink. CDI- Employee provided paper towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
* 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- EHS observed an employee handle raw eggs and then RTE bread without handwashing. CDI- PIC had the employee voluntarily discard the RTE bread. |
|
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- EHS observed bri cheese, sliced cheese, tuna salad, chicken salad, habolch, artichoke salad, potato salad, hummus, and tofu salad all above 45F in a low reach in cooler. Sprouts (67F). Please see temperature chart for the corresponding temperatures. CDI- All items were voluntarily discarded by the PIC and employees. EHS advised PIC to use TPHC for the units until the flip tops are function properly. A VR will occur no later than 7/30/17 to ensure all TCS foods are being held at 45F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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- REPEAT- EHS observed feta cheese, salad wraps, and stew all without dates. CDI- PIC was able to back date items since they were either prepared or thawed yesterday. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT- Observed cut lettuce and sliced lettuce in a flip top unit at 47F. EHS also observed sliced turkey cooling in the walk in tightly wrapped with deli paper layered on the meat at 48F. CDI- The cut lettuce and tomatoes were moved to the walk in uncovered to quickly cool. PIC uncovered the sliced turkey to quickly cool. All items were below 45F before the inspection was over. |
|
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.- EHS observed several fruit flies in areas throughout the kitchen and dry storage. |
|
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.- EHS observed one employee preparing sandwhichs with a green bracelet on her wrist. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. -REPEAT- Observed walk in cooler door kick plate damaged and in need of repair. PIC stated estimates were taken on this item.
4-501.11 Maintain equipment in good repair. EHS observed two flip top units functioning above 45F and holding TCS foods above 45F. One unit was functioning at 49F and the other was functioning at 54F. A VR will occur no later than 7/30/17 to ensure the units are functioning properly, facility is not using the equipment, or the facility is using TPHC. PIC stated a repair man will be present by the end of the day.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- EHS observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.- EHS observed no covered waste bin in the female restroom. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- EHS observed hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are located underneath and behind equipment. |