| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Employee observed switching from handling raw chicken with gloves and then proceeding to work in the ready to eat station of the prep area, stirring meat sauce. CDI. PIC instructed employee to wash hands. Employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf
COMMENT: Observed hot water low at handwash sink due to hot water heater button hit on accident turning off hot water heater. CDI. Hot water heater turned back on; hot water measured at 110F at handsink at end of inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee not discarding glove after finishing task of handling raw chicken then proceeding to change tasks. A glove change and a handwash must be made when changing between tasks to prevent potential contamination. |
|
18
|
1.50
|
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 pasta cooling at a rate of .10F/min. Observed lettuce at 55F cooling from 12pm, at the time the lettuce was checked, it only had 30 minutes to cool to 41F. CDI. The pasta was placed on sheet pans individually. Had PIC open pasta bags to help allow air into product to cool more quickly. The lettuce was placed in cleaned prep sink mixed with a large portion of ice and was retemped at 4:00 pm at 36F. |
|
21
|
1.50
|
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
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 cooked mushrooms, cheese balls, chicken wings and sausage with no date mark prepped on 7/10. Observed homemade dressing containing rte egg with prep date mark of 6/30 in prep cooler. CDI. TCS items were date marked properly by employee. Homemade dressing was discarded. |
|
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 lettuce cooling in large lexan container covered. Observed noodles cooling in deep containers individually wrapped in plastic. CDI. The lettuce was mixed in the prep sink immediately with large portion of ice. The noodles were taken from deep containers and placed on sheet trays to rapidly cool in the walk in cooler. Discussed cooling methods with the PIC. |
|
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.
COMMENT: Observed salt & pepper, cajun seasoning, red pepper flakes, oil and vinegar unlabeled by grill area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Observed floors in ill repair (torn and not easily smooth). Repair floors as necessary. |