| 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
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed a dish room employee rub nose with gloved hands twice and attempt to continue handling clean utensils without proper hand washing/glove changing. CDI- by stopping the employee and redirecting to proper remove gloves, wash hands and replace with clean gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an employee handling a container of cut melon near the disposal of the prep sink, while another employee was preparing raw chicken inside the vat next to the disposal. CDI- No visible signs of cross contamination was observed. The PIC was educated on separating by time and space in a clean sanitized area. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed one container of cauliflower and cheese sauce cooling from last night still at 49F at the center. CDI by voluntary disposal. Facility has several items that were properly cooled and changes have been made to procedures. Continue efforts. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of fried chicken in the sovi to go hot holding cabinet at 133F max. CDI by voluntary disposal. |
|
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 deli ham and turkey that had been thawed less than 24 hours prior with the original 10/5/16 date posted. CDI- by proper date labeling. Observed shredded chicken dated with the shred date rather than the cook date. The shredded chicken was shredded today but cooked yesterday. The date on the product was 10/12/16. CDI by proper date label. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed missing and undated logs for pizza TPHC. VR- organize procedures or submit for a re-approval of procedures that work best for the facility. A follow up visit will be made within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 the brocolli and cheese not properly cooled with evidence of tightly while the product was still hot. Observed cooked egg noodles with a decrease of only 4 degrees F after 1 hour near serving time. Sheet pans were moved into the blast chiller to quickly chill down to 45F prior to use. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed the digital gauge in the hot holding cabinet on the main cook line reading only 93F, but all products were measuring at proper hot holding temperatures. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies inside the dishroom. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the leak at the prep room prep sink and the handsink in sovi to go. |