| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle soiled dishes, walk over to the 3 compartment sink, rinse her hands, and then touch clean dishes. CDI. Directed employee to wash her hands at the hand washing sink. While at the hand washing sink, the employee quickly washed her hands with out scrubbing her hands for 15 seconds. CDI, instructed employee on how to wash her hands and advised to re-wash hands. |
|
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 45F within 4 hours. -P. Observed a pan of marinara that did not cool properly. At 10:51 am, the product was 57 F. Per the PIC, cooling started at 9:30 am, at 12:31 pm, the product was at 47 F. CDI product discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of meat balls at hot holding line with temperature range between 108 and 142 F. CDI, products reheated to 165 F. Recommend keeping hot food covered at the holding line so that products remain hot between grade level serving times. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of soup dated 1/3/18 at 48 F. CDI product discarded. Discussed venting food products during the cooling process. |
|
31
|
0.50
|
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 a pan of marinara stored covered in a large reachin refrigerator at 57 F. Observed another pan of beans stored covered and cooling at 57 F. Use vented and shallow pans to cool products. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of food coloring in the pantry with a non-readable label. CDI. Product re-labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed eating trays stored wet at the dish washing area. Allow the dishes to air dry before stacking. |
|
45
|
0
|
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. Observed the flour bin in the pantry with a damaged lid. Replace the damaged equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed rusted paper towel dispensers at some hand washing sinks. Repair or replace the dispensers. Observed the fan connected to the wall in the dish washing area collecting dust. Clean the fan. Observed the ceiling collecting dust around the vents. Clean the ceiling. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Observed a water bottle with oregano inside the bottle stored with establishment food service equipment. Discuss the spices withe PIC and was advised they belong to an employee and are not used for meals prepared for customers. CDI, product was re-labeled and placed in a employee storage area. |