| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Use proper cleaning procedure when washing hands (2-301.12) Observed two employees wash hands and turn off faucet with clean bare hands. Use paper towel or similar barrier to turn off faucet to avoid recontaminating hands. CDI-EHS instructed employees on proper procedure. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Use proper storage order for raw animal products to prevent cross contamination. (3-302.11) Observed raw chicken stored over open pan of raw hot dogs, potato salad, hush puppy mix and ground beef in two different coolers. CDI-items rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up in ice machine. CDI-cleaning started. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Foods shall be properly cooled from 135F to 70F within two hours or 135F to 45F within a total of 6 hours. (3-501.14) Observed potato soup cooling in ice bath in prep sink. Observed side of product at 43F and middle of product at 80F and ice melted. Kitchen manager stated that product started cooling 2.5 hours prior. Kitchen manager stated they did not measure the temperature of soup to determine when product reached 135F. CDI-soup reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Store TCS. food cold at 45F or below (3-501.16) Observed tahini sauce stored at room temperature. Kitchen manager stated tahini sauce is made with oil and freshly chopped raw garlic. Product needs to be refrigerated. REPEAT. CDI-item refrigerated. Any future repeat violations will result in points being deducted. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Food shall be discarded if marked with date that exceeds time/temperature combination specified in 3-501.17 (3-501.18) Observed large bucket of chili in walk in cooler with a date label of 6/22. CDI-food discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
If using TPHC (time as a public health control) written procedures shall be prepared in advance and made available to the regulatory authority upon request. (3-501.19) Observed items such as grilled and fried onions using TPHC but no written procedures available at facility. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label toxic chemicals. (7-102.11) Observed a bottle with a small amount of orange chemical without any label. CDI-labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use proper cooling methods as specified in 3-501.15. Observed plastic tub of soup cooling in ice bath. Ice was melted and product had not been stirred. Use containers that facilitate heat transfer and stir product if cooling in ice bath. CDI-through instruction. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-602.13) Observed dried food debris on non food contact surfaces of slicer. Clean. |