| 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 touching face and nose without handwashing attempt to resume food service. CDI - PIC instructed handwashing and coached food employee about when to wash hands. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cookie speed rack in front of handsink near oven in back of kitchen. CDI - PIC moved speed rack. -1- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce and RTE dressing. CDI - Food rearranged on walk in shelf. Unwashed produce placed on bottom shelf. -1.5- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding salmon in hot box at 112-120F. CDI - PIC voluntarily discarded. Observed hot holding new potatoes in hot box at 122F. CDI - PIC actively stirred and food in all parts 147F. PIC stated new potatoes normally have a plastic wrap. Observed chicken breast hot holding in serving line at 132F. CDI - PIC placed food temporarily on time and EHS advised PIC to consider using TPHC since food is never on line more than four hours. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and other TCS foods tightly in walk in cooler wrapped from 03/11 and 03/13 at 43-44F. CDI - PIC opened wrapping and educated food staff about tight wrapping. -0- PER STATE MEMO POINTS NOT DEDUCTED. |
|
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 tightly wrapped and double wrapped cooling salads, cooked asparagus and other TCS foods on cooling racks in walk in coolers. -.5- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolling racks of food stored under dripping walk in cooler ceiling. EHS observed 5 leaking spots on the ceiling. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees plating food in chafing dishes without wearing hair restraints. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on wall between smoker and oven and on drain boar of 2-comp sink. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored in soiled drawers and drawers with food debris. -0- POINTS NOT TAKEN TODAY AS THIS WAS A DIFFERENT RULE VIOLATION. |
|
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 leak in five places on the ceiling of the walk in cooler. -0- |