| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 food employees who washed hands for 5 seconds, then cut of the faucet with bare hands. CDI- Education was done with employees on correct handwashing procedure. Employees rewashed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch fruits and other food items with bare hands. CDI- Food items were discarded. |
|
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 baked chicken and potato salad that had no temperature change in a span of 10 minutes. CDI- Chicken was placed in oven and allowed to reheated to 165 F. Potato salad was placed in a shallow, metal, uncovered pan and allowed to cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle that was not labeled. CDI- Spray bottle was labeled correctly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two pans of baked chicken cooling on counter at room temperature. Observed a plastic, covered container of potato salad cooling walk-in cooler. CDI- Potato salad was uncovered and placed in a shallow, metal pan. Chicken was reheat to 165 F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and containers of food items stored on the floor of walk-in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replaced torn gasket on refrigeration unit near entrance of kitchen area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove old date sticker from exterior of containers before cleaning. Observed clean containers with sticker on them. Containers were not stacked in a way to contaminate interior of other containers. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. All containers in women's restroom were uncovered. Provide a cover for each container in each stall, or one container in central location in restroom shall be covered. |