| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 1.5pts- Observed an employee prep a sandwich, refill the onion and lettuce containers of the sandwich flip top with bare hands. CDI- PIC voluntarily discarded items and employee washed hands and donned gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand sink near bakery prep without a hand washing sign. REPEAT 0pts - CDI- PIC was given hand washing sign. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
to 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5 pts- Observed sanitizing bucket at 0ppm Cl. CDI- PIC changed bucket and the sanitizer measured 100 ppm CL.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives soiled with food debris and several pans with food debris inside, stored clean. CDI PIC moved all items to dish pit to be re-cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 1.5pts- Observed pork loin cooling down and was cooked yesterday afternoon at 49F. CDI- PIC voluntarily discarded item. |
|
21
|
1.50
|
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 1.5pts - Observed cooked pork loin, cooked pork belly, two containers of cooked goat leg, boiled eggs, and beef tongue all without labels in the walk in. CDI- PIC voluntarily discarded all items except beef tongue since it was cooked yesterday and was aloud to back date the item. |
|
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 0.5pts- Observed pork loin cooked today tightly covered at 130F. Observed cooked hot dogs and raw spinach tightly covered in the low boy reach in at 50F. CDI- PIC was instructed to cut down the pork loin and place it in the freezer since the PIC stated that they must have cooled the pork loin from yesterday the same way. The hot dogs and spinach were uncovered and moved to the walk in. PIC was informed to cover items once they reach 45F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT 1pt- Observed boiled eggs being stored on the floor. PIC voluntarily discarded the item since it did not bare a date label. |
|
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. 0pts- Observed several gaskets throughout the facility on equipment such as walk in cooler, freezer and prep units in need of repair or replacement. |
|
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. 0.5 pts Observed prep unit gaskets in need of cleaning due to food debri build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with retail food. PIC was instructed to label all food that is employees and store in on the bottom shelf of the walk in. Also, observed personal items in food prep areas. |