| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Wet cloth and broccoli debris in handwashing sink at the end of the line next to the catering walk in cooler. CDI- cloth was removed. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Some wilting observed in three containers of spring mix and spinach that were going to be placed on the salad and sandwich stations. Bagged commercially sealed shredded lettuce in catering walk in cooler wilting/ discolored. Bags dated for 11/10 use by. CDI- PIC Mr. Moorer voluntarily discarded all. Also reference SR #80319. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Commercially packaged raw chicken stored over commercially packaged raw beef in catering walk in cooler. CDI-PIC had storage corrected. (0pts) |
|
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. Employee changing pans of cooked/ prepared foods and then date labeling them with today's date. Employee advised of being used for today. CDI- Employee and PIC were advised that date may not be changed; actual date of preparation must be used on food items being re-paned. Employee corrected. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple boxed food items and large stock pots stored on the floor of the walk in freezer connected walk in cooler. CDI- PIC had storage corrected. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's at the front service and prep areas not wearing hair restraints during active food preparation. CDI- Employee's put on hair restraints. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Oily residue and debris observed in in-use sanitizer buckets with wiping cloths at all cook and preparation stations. CDI- Containers refilled. REPEAT |
|
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. Large metal bowls at 3 comp sink wet nested together during drying. (0pts) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Damaged equipment, counters, shelving, tiles damaged, stained, and no longer able to be cleaned as required. PIC advised that they are still waiting for complete approval from school. REPEAT |
|
53
|
0.50
|
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. Residue and food debris on floors walls and ceiling of main walk in cooler. Cleaning is needed. Noted improvement of cleaning of back walls and floors in prep areas, dish areas, and storage areas from previous inspection. REPEAT |