| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed no employee health policy available in unit and PIC unable to access during visit. PIC unable to describe all reportable illness and symptoms during visit. CDI - Employee Health Policy left on site by EHS and discussed with PIC during visit. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes cooling in reach in cooler at 53f at beginning of inspection remaining at 53f 30 minutes later. Cooling rate of 0 degrees per minute. CDI - PIC spread onto pan and relocated to walk in cooler to quickly chill to 41f. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed various multi-day products in line coolers with no date marking including deli meat, open bulk shredded cheese, and string cheese. CDI - PIC corrected. Ensure all TCS foods that are opened or prepared and kept longer than 24 hours have a date mark. |
|
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 cut tomatoes in deep plastic pan covered with lid cooling in line reach in. CDI - PIC spread tomatoes into shallow pan and placed into walk in to quickly chill. When cooling food, use methods that allow air flow around the food to quickly cool it. Do not pack food into deep lidded containers while cooling. |
|
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 employee with beard not wearing beard restraint while handling food. Employee is wearing mask to prevent the spread of COVID-19 but beard is long and curling around the mask rendering it ineffective as a restraint. |
|
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 soiled wiping cloths laying on surfaces in kitchen area. Once a cloth is used and soiled, either place it into sanitizer to be used again or remove it to soiled linen receptacle. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed metal bowl used as scoop laying inside of bulk cornmeal. Scoops for food products must have a handle and be stored so that the handle does not contact the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean pizza cutters and various other small wares stored in unclean containers on clean utensil rack. Store clean utensils in clean containers. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board surface on prep cooler with heavy wear and numerous deep cuts. Repair or replace.
4-501.11 Maintain equipment in good repair. Torn/damaged gaskets on upright freezer. Repair or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed sticky residue and/or dark buildup on exterior surfaces of food containers stored as clean and on handles of pizza cutters. Observed buildup on back area metal shelving. REPEAT |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C. Self closure device missing from door to restroom in kitchen. Door does not self close. Replace self closure mechanism on restroom door. |