| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee handling soiled equipment and utensils at dish machine then handling and toweling off cleaned equipment and utensils.CDI- discussion with PIC and PIC directed employee to wash hands before handling clean equipment. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build-up of black mold on interior of ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 : Marinara sauce at 130 F at 11:00 AM. At 12:15 PM marinara measured 95 F after being moved to freezer. CDI- PIC spread marinara into thin volumes in freezer. |
|
21
|
1.50
|
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 : Found mac and cheese, cooked carrots more than seven days from date of prep, by date mark. PIC voluntarily discarded. Found pasta salad 43 F after six days. PIC voluntarily discarded. Green beans more than four days since prep, 45 F. Discarded by PIC.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Multiple items in walk-in cooler not dated from previous day. PIC verified date of prep with employees. Allowed to date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 : Dense volumes of marinara sauce cooling in walk-in. PIC moved to freezer and stirred. Green beans, rice, wrappedand covered in walk-in. Chicken, roast beef, ham, tomatoes, lettuce, cooling in covered containers in prep unit 54 F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping off utensils and equipment after running thru dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Fiberglass insulation lining door of upright warmer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed large food particles in rinse bay of 3-comp sink. Sanitizer cloudy in sanitizing bay. CDI- sink emptied, cleaned, and re-filled. |
|
47
|
0
|
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. Build-up on shelves in walk-in. |