| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered cups and bottled drinks stored on prep surfaces while vendors were preparing food. (Caring Hearts of America and Queens Charlotte Pimento Cheese). CDI by instruction - beverages discarded or relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered container of baked beans on speed rack in walk in cooler #1 (Magic Mike's). Same container of beans was observed uncovered during visit on this past Saturday as well.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee from CHOA leave prep line to get items out of walk in cooler and return to continue making sandwiches with same pair of gloves. CDI by instruction- employee discarded gloves, washed hands and put on new gloves. Observed another CHOA employee wearing gloves using cell phone and return to cutting carrots without changing gloves and washing hands. CDI.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw gyro spits stored on top shelf in freezer above bread. Observed numerous ontainers and/or wrapped raw meats stored above ready to eat items such as bread, cupcakes etc. in walk in freezer. Verification required.
Observed raw egg whites stored above cooked chicken on shelf in MFU walk in cooler (Sophie's). CDI- relocated egg to bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer directly from dispenser and in at least 4 spray bottles 0ppm quat. CDI by adjusting dispenser until 200ppm obtained and refilling all spray bottles. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed container of baked beans 51F and cooked meat 50F in covered containers stacked on shelf in MFU walk in cooler. (Imperial Sandwich Co.) All other items in cooler were holding less than 41F and items were not prepared today. CDI by discarding. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items in all walk in coolers with no dates including (macaroni and cheese, chicken wings, baked beans, open gallon of milk, meatloaf, cooked chicken, salsa, various sauces/bases, etc. Verification required.
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 many foods in walk in coolers and reach in coolers past 7 day expiration time. Verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled as sanitizer with unknown purple cleaner. Observed spray bottle of unknown liquid labeled as bleach. CDI by discarding.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf
7-201.11 Store toxic materials to avoid contamination. -P Observed fly bait trap hanging from clean utensil rack at dish machine area. CDI by relocating. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several cooking pots with lids stored in MFU walk in cooler indicating that items were likely cooked and placed directly in cooler. Discussed proper cooling methods with PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several reach in coolers without thermometers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout facility. |
|
37
|
0
|
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 multiple boxes of food stored on floor in walk in freezer. |
|
38
|
0.50
|
Personal cleanliness |
No |
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 several people working in kitchen wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing priper hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup stored in container of rice in dry good area. |
|
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 employee using towel to dry trays after washing. CDI by instruction. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service items stored on floor in back storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used for the manufacturers recommendations. Observed several non-NSF/non-commercial food processors and one deep fryer on shelves in dry storage area.
Observed glass door cooler listed for bottled or packaged items only being used to store open containers of food. |