| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 one employee wash hands for about 3 seconds and then turn faucets off with bare hands. CDI: employee saw EHS watching and then self corrected to properly wash his hands and turn off faucet with paper towel. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed PIC state that employees are still using front hand sink to rinse spatulas. CDI: EHS explained again to PIC that we must figure out another option for utensils. EHS suggested placing container of hot water (135F or greater) on grill for rinsing utensils in, placing container of water in steam well for rinsing utensils, switching utensils out more frequently, or taking utensils to three compartment sink to rinse instead of hand sink. PIC stated that he would like to place container of hot water (135F or greater) on smaller grill #2 for rinsing spatulas. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chopper used for raw zucchini being stored as clean on back shelf with food debris left in blades. CDI: PIC took chopper to three compartment sink to be properly cleaned. Observed cleaning needed on the interior back side of ice machine flap. |
|
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 cabbage cooling at a negative rate. CDI: cabbage was relocated to walk-in cooler and left uncovered to quickly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed large container of teriyaki sauce made with beef bone without date sticker. CDI: container was labeled with day dot and PIC stated they will date the teriyaki sauce from now on. All other items throughout facility were properly date labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with clear liquid and no label. PIC stated bottle was bleach. CDI: bottle was properly labeled. |
|
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 cut cabbage cooling stacked under other containers in reach-in cooler. EHS suggested using the walk-in cooler or freezer for cooling foods and leaving them unstacked and uncovered to then place in reach-in for prolonged storage. |
|
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 one container without a handle being stored in bulk supply of salt. EHS advised PIC to obtain scoop with handle so the handle can be stored outside of product. |
|
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 plastic lids for dry storage items with cracking in need of repair or replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the can opener blade. CDI: PIC took can opener to be properly washed. Observed cleaning needed on the exterior of ginger container in walk-in cooler. |