| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT, with all RTE foods above and/or separate from all raw animal foods. Observed raw shell eggs stored over red peppers and noodles in the WIC today- moved to the bottom shelf to correct. Observed raw beef steak stored over corn starch mixture today-beef moved to the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean the inside of the ice machine more frequently(behind metal plate as shown) and sanitize- buildup present today behind the cover. Cleaned and sanitized during inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingObserved noodles that had been cooling for 4 hours today in the WIC and were still at 68F. TCS foods must be cooled from 135F to 70F in the first two hours and down to 45-41F or less in the next 4 hours. Noodles did not meet the 70F or less within 2 hours and were discarded today. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved a bus tub of chicken stored on the counter, a pan of chicken on the rack below the oven, and multiple pans of fried chicken on the cooling rack in the kitchen and none of these were at 135F or more. Chicken quickly cooled or quickly reheated today to correct- PIC stated that none of these products had been out for >30min. Foods cannot be left at room temperature until an order is made- these must be kept hot at 135F or more. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold all TCS foods at 45-41F or less. Observed cut cabbage stacked to high in the pan to be effectively kept cold- top half of product moved to WIC to correct. Garlic and oil mixture was setting above the cool line in the make table which will not hold it at a safe temp- discarded today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed spray bottle of bleach not labeled today- corrected during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
. 3-501.15 Cooling MethodsObserved large bus tubs today full of warm chicken placed into the WIC today to cool with the lid tightly on them. Do not cool chicken in a large and deep portion such as this. Recommend placing chicken on cooling pans as shown today and placed into the WIC uncovered to cool quickly. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring DevicesKeep thermometers onsite and easily available for employees to use so they can check FCT's, cooling temps., cold and hot temps as well. PIC and employees could not find a thermometer today. EHS located one and it was accurate. Staff must be using this thermometer to ensure safe temperatures. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesStore foods at least 6" off of the floor to prevent contamination. Observed boxes of chicken stored on the WIF floor today. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean dishes on a clean surface. Observed clean dishes stored on a soiled metal rack that was ontop of the drainboard today. Observed buildup on the airdrying rack above the 3 comp. sink.Observed rice scoop stored in standing water today- store this on a clean, dry surface as discussed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean WIC racks, sides of equipment, walls and floor around cooking area, rack beside of grill, and dry good bins. |