| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
All potentially hazardous foods after being sold or served may not be sold for re-consumption. Observed cartons of milk that had been taken up at breakfast time being served by the custodian to lunch customers during the lunch period. CDI by instruction, milk was voluntarily discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
All potentially hazardous ready to eat foods shall be properly cooled. Observed macaroni and cheese cooling at 62F and 52F in the walk in refrigerator that had been preped 3 hours ago. CDI- macaroni and cheese was moved to the freezer in order to ensure proper cooling to 45F by 11:00am. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
All potentially hazardous ready to eat foods that are cold held for over 24 hours shall be date marked. Observed oat meal with a use-by date of 9/9/12. CDI- oatmeal was voluntarily discarded. Observed carrots, cheese, ranch, and black beans date marked for being opened/used for dates over a week ago. PIC stated that these items had just been preped less than a day ago. CDI- items were properly date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
All foods that use time as a public health control shall be used in accordance to the time as a public health control agreement. Observed cut cantaloupe cold holding at 54F with a TILT agreement that states that all cut melons shall be kept at 41F or below until time of service. CDI- cut melons were put in the reach in cooler to be cooled to 45F before re-service. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
All chemicals shall be properly labeled with the common chemical name. Observed no label on a bucket of bleach sanitizer. Observed a bucket of bleach sanitizer with a label that stated "quac sanitizer". Observed a bucket with no label used by the custodian to allow students to wash their tables with upon completion of meal(s). CDI- PIC was given instruction to properly label all sanitizing buckets and soapy water buckets.All chemicals shall be stored below food and single service items. Observed bleach being stored over single service items in the dry goods/storage room. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed three wet wiping cloths in the dining area used by the custodian to allow students to clean their tables after meals. CDI- wet wiping cloths were removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
All equipment shall be easily cleanable. Observed piping in the dish washing area with absorbent material wrapped around the piping. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
All women's restroom shall have a covered receptacle for sanitary napkin disposal. Observed no covered receptacle in the women's bathroom in the dining area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
All physical facilities shall be kept in good repair. Observed the two compartment sink unattached to the wall. |