|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with food on the FCS. CDI: Items returned to dish. Observed several containers stacked with sticker residue. CDI: Items returned to dish.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the ice shield. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons, salad, and turkey sandwiches held above 45F. Repeat violation |
|
21
|
3
|
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 Observed pasta salad stored in WIC dated for 90 days. PIC indicated that it was mislabelled with the prep and print units. The pasta label was for dry pasta, not the pasta salad. CDI: Pasta salad dated correctly. REPEAT VIOLATION |
|
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 Observed salads, sandwiches, and fruit cups being prepared, tightly closed and then placed in cardboard boxes in the WIC. All items were above 45F. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC packed so tightly that items cannot be adequately cooled. Items were being tightly packed at a temperature above 45F then stored in the cooler so that they could not be adequately cooled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of food stored on the floor in the WIC of the kitchen area. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a ring handling clean dishes.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hairnet. CDI: Employee donned hairnet. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested containers throughout commissary kitchen. CDI: Items pyramid stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on freezer damaged and coming off of door. Observed rusted and peeling shelves in WIC. |
|