| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - 0pts - Observed employee pat on chicken with bare hands to assess temperature. Ready to eat foods shall not be in contact with bare hands. Ensure all employees understand the no barehand contact rule. CDI- Product reheated to 165F. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at three compartment sink read 0 ppm during the process of washing, rinsing, and sanitizing of utensils. CDI- Sanitizer was empty. Vat refilled to read 150ppm.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed several pans stored as clean with oil build up. CDI- Utensils placed back in warewashing area for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in walk in cooler read 43-52F. Walk in cooler is not in good working condition. CDI- All product out of temperature compliance prepared before today was voluntarily discarded.
Verification required for repair. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed product prepared on Friday (eggs, lasagna, chicken, rice), feta cheese, and one container of deli meat not dated. CDI- Product voluntarily discarded.
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 -P - Repeat - Observed deli meats (11/04) and ranch (10/08) out of date compliance and observed product mislabeled during inspection. Observed several RTE, TCS product dated for 11/11 with temperatures of 43-45F. CDI- Product voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Sandwich station or cold side product was placed out on time without labeling for time correctly. CDI- PIC changed the time on the white board to show the time placed on the line accurately. |
|
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 - 0 pts -Observed several product cooling tightly covered. Marinara sauces opened from a can placed on the line. Ensure product is properly cooled down before placing on line. CDI- Product uncovered for cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - PF - 0 pts - Establishment has obtained labeling for grab and go product. Observed some product having labeling on display and not on each individual portion. Ensure that labeling is placed on all grab and go items individually when not in line with food being served. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P - 0 pts - Marinara sauce being placed on front line without any shielding. CDI- Marinara moved and portioned into small containers to being exposed to students. |
|
38
|
0
|
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. - 0 pts - Observed an employee making sandwiches with watch. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Observed some condensation build up in walk in freezer. / Handle missing in walk in freezer. / Walk in cooler is not holding all foods at 45F or below. Cooler must be repaired. |