| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 remove glasses with gloved hand to clean them on shirt and then put them back on. Employee removed gloves and donned new gloves to go back to food prep portioning carrots without a hand wash. CDI: EHS informed PIC that employees must wash hands before going back to food prep after personal care. |
|
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 speed rack out near prep table with raw bacon and raw sausage patties being stored on racks above ready-to-eat cheese and bread. CDI: PIC had employee rearrange racks so that RTE items were above raw items. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed fried chicken being stored below raw salmon and flounder. PIC stated chicken had not been cooked to 165F yet and that they use non-continuous cooking for chicken. Facility does have approved procedures in place. Chicken was not labeled to state it was still raw and needed to be cooked to 165F before service. CDI: chicken properly labeled. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT Observed potato salad cooling from 70F to 45F at a rate of 0.06 deg/min, pasta noodles at 0.08 deg/min, and stew cooling from 135F to 70F at a rate of 0.38 deg/min. Correct rate for cooling foods from 70F to 45F is 0.12 deg/min and foods cooling from 135F to 70F is 0.5 deg/min. CDI: items were separated out into two pans to facilitate rapid cooling. Stew needs to be frequently stirred. Observed hot dogs, chili, and chicken that did not meet the 2 hour cooling parameter from 135F to 70F in sandwich prep cooler. CDI: items voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three large containers of broccoli soup above 45F in walk-in cooler. PIC was able to show EHS logs where soup had cooled down to 40F the night before. CDI: EHS allowed PIC to place containers in freezer to quickly cool. Observed ham and turkey slices in sandwich prep cooler at 46F. Items had risen in temperature due to hot items being placed in prep cooler. CDI: ham and turkey slices were left uncovered to quickly cool. Observed cheese, cream cheese, sausage patties, and raw bacon left out at room temperature on a speed rack while employee was preparing other foods. Raw sausage on rack was at 63F. EHS advised that items not in prep are kept under temperature control at all times. CDI: items placed back into walk-in to quickly cool. Observed gallon milk and carton milk above 45F in sliding door reach-in cooler. Ambient air temperature was reading 48F. Commercially packaged caesar salad dressing that had been in cooler for a while was reading at 50F. CDI: all TCS items voluntarily discarded. EHS advised PIC to not store any TCS food items in this cooler until it has been serviced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed tuna salad without date label. CDI: tuna labeled with correct date.
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 cut ham in walk-in cooler with date label of 5/13, coleslaw with date of 5/16, egg salad 5/16, and milk with date of 5/18. CDI: items voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 hot dogs, chili, hamburgers, and chicken attempting to cool in sandwich prep cooler, stacked, with lids. Hamburger container was tightly wrapped with plastic wrap and still holding above 135F after 4 hours of being in prep cooler. CDI: items that did not cool in time were voluntarily discarded. Hamburgers were taken to walk-in cooler to quickly cool. These units are not designed to cool hot foods. Observed potato salad and pasta noodles cooling in large, deep containers at low rates. CDI: items were separated into two containers to facilitate rapid cooling. Observed stew cooling in large container in walk-in cooler not cooling at a fast enough rate in all parts. EHS advised that stew be frequently stirred to allow heat to escape. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles of oil without labeling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer on counters around kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 container without a handle being stored in flour container. Ensure scoops with handles are used so that the handle is stored outside of product. CDI: container removed. |
|
42
|
0
|
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 food processor drying while assembled with lid on. EHS advised PIC to separate these parts so they can air dry before being assembled. |
|
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 single service articles being stored in container with heavy food debris. |
|
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 sandwich prep cooler gaskets, on the back of ice cream freezer, in the cracks and crevices of sliding door reach-in track, on the dish drying rack, and on exterior of sugar container. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT Observed dust build-up on ceilings throughout kitchen. Observed dust build-up on ceiling vent. |