| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Covered drink with straw stored on prep cooler to right of grill. CDI- moved drink to bottom shelf of prep area. |
|
6
|
2
|
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 employees decontaminating hands at hand sink faucets after washing. CDI- discussion and hands re-washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at restroom handsink, no soap at drive thru handsink. CDI- soap provided. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P: Upon entry observed large amount of sausages on grill. Sausage is not on menu of items served by Cook Out. Manager stated food was brought from home by an employee to cook for an employee event. No receipts of original container for sausage produced. CDI- voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw bacon stored over RTE hot dogs in WIC. CDI- storage adjusted to where contamination cannot occur. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Observed tenders coming out of fryer and transferred to holding without reaching required temperature. Temperature of tenders 130F in some portions. CDI- tenders dropped back into fryer and reached 170F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS foods above 41F in cold condiment cooler top. Tomatoes not exposed to temperature control in cooler top 57F. Shredded cheese 57F. Cole slaw 44F. CDI- all voluntarily discarded. |
|
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: found cooked chicken and hamburgers in top of prep cooler to right of grill. Chicken 90F and hamburgers 112F. REPEAT. CDI- both moved to walk-in cooler. chicken reached 50F and hamburgers 70F in an hour. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees working with food not wearing hair restraints. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Dispensing utensil totally submerged in Cole slaw at cold condiment line. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpster. |