| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage on prep table in production kitchen. CDI - drink relocated. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed some employees changing gloves without washing hands. CDI - by instruction - had employees start washing hands in between glove usage. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels @ the handsink in the dish room. CDI - by providing towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed ground turkey stored above beef in walk-in cooler. CDI - turkey rearranged to proper section. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans and plastic containers with tape/grease residue. CDI - removal process started. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple items (see temp chart) including Spanish chicken and stew, mashed potatoes, macaroni and cheese and roasted tomatoes < 135F in production area hot box unit. CDI - stew reheated to 167F; mashed potatoes to 174F, roasted tomatoes to 165F, and macaroni and cheese to 165F. |
|
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. Observed inconsistencies in chef case for date marking. Observed log sheet dates not coherent with dates on back of cards for chef case items. Observed much improvement regarding date marking in charcuterie case. CDI - by instruction to start using one method for date marking process. |
|
31
|
0
|
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 romaine and spring mix cooling on salad bar > 45F. CDI - items pulled and stored in blast chiller to quickly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with jewelry on wrists including watches and bracelets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple sheet pans and plastic containers in dish room wet stacked. ( Repeat). Facility needs more air drying space. Suggested different ways to help with air drying. |