| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees to know most of the symptoms and illnesses not to come to work with but to not know about their duty to report exposure to the health department. CDI: conversation with PIC and employees. Employee health poster emailed along with inspection. |
|
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 Observed employee wash hands and then turn off faucet using bare hands. CDI: Ensure employees are trained on proper hand washing procedure and on how to turn faucet off using barrier so that hands do not become re-contaminated. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in kitchen area to be blocked with prep table. Facility is limited on space and prep table is large. Ensure prep table is alway situated where employees have easy access to hand sink. CDI: table relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed sheet pans of raw sausage and raw bacon being stored on speed rack above other ready to eat foods. CDI: storage order re-organized so that raw meats were on the bottom. Storage order hand out given. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls being stored on dish rack in office area with heavy debris build-up. Observed measuring cups with debris being stored as clean. CDI: items taken to be cleaned. Store all items clean even if they are not often used. |
|
18
|
0
|
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 41F. -P Observed container of boiled potatoes cooling in an ice bath on the counter at a rate of 0.42 deg/min. Proper cooling rate for foods cooling from 135F to 70F is 0.5 deg/min. Potato container was not fully submerged in ice bath. If ice bath method is to be used for cooling, ensure container sides are fully submerged under ice. CDI: potatoes relocated to larger container where they could be fully submerged. Observed container of black eyed peas cooling at a rate of 0 deg/min from 43F to 43F in 30 minutes. CDI: black eyed peas relocated to ice bath for rapid cooling. EHS reminded PIC that all food items must no be cooled to 41F. |
|
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 egg salad sandwiches cooling with tightly wrapped plastic in reach-in cooler, egg salad cooling in Styrofoam containers with tight-fitting lids, egg salad in walk-in cooling with tight-fitting lids, portioned salads cooling in walk-in (stacked and with tightly wrapped plastic), black eyed peas cooling with tightly wrapped plastic, and boiled potatoes cooling out on counter sitting on top of ice (not submerged). EHS talked with PIC about proper cooling methods. Helpful cooling documents emailed along with inspection. CDI: items were vented, placed in freezer, and submerged in ice to quickly cool. Salads were not prepared long ago and were served. EHS advised that a shelf be designated in the walk-in or in the freezer for cooling of food items. |
|
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 working with food without a 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 ice scoop handle being stored in contact with ice in ice machine. Scoop is being stored on the inside where there is a place designed for scoop to rest. Even with scoop in the designed area, the handle comes in contact with ice. EHS suggested storing the ice scoop in a clean, dry location next to the ice machine or installing and ice scoop bucket. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pot lids being stored on side of prep sink where raw meat was thawing under running water. EHS advised dishes to not be stored in this area to prevent cross-contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the top of the dish machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 cleaning needed on the wall behind dish rack in office area. |