| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 - 0pts - Observed hand washing occur for less than 10 seconds total. Ensure that all staff understand hand washing procedures and wash as needed. CDI- Corrected through education. |
|
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 two batches of chicken wings reading 117-121F. CDI- Reheated to read 170F. // Upon return to check wings temperatures dropped in one batch. Assess methods of maintaining product at temperature. Advised the use of TPHC if discard within 4 hours is feasible. CDI- Wings discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
] 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed chef case items on speed rack in cold prep room. All items read 48-50F. Chef case was not in active prep. Ensure that product is being placed back into temperature control after active prep to ensure compliance. Cold prep room is not a walk in cooler and should not be used as one. CDI -Placed in walk in. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 no date marking system for items in chef case. A system must be in place describing the date or prep or opening. PIC is to develop a procedure to ensure this. // Observed no dates on two packs of deli meat and containers in cold space prep area (chicken, salads).
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 Cambozola cheese dated for 28 days. If product is to be maintained for this long it must provide documentation that it meets the date marking parameters. (21 CFR 133) PIC received an except cheese list. Observed some cured meats with keep refrigerated labeled. TO ensure they are meeting compliance PIC should receive a letter from manufacture stating that they are shelf stable. / Observed brie cheese labeled for 5 days reading 44F. PIC was made aware of 41F = 7 days 42-45F = 4 day parameters. CDI -Changed.
Verification required for date marking. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi rice being maintained for 5-6 hours daily per records. Procedures state that rice must be discarded after 4 hours of use. Calibration was not completed without assistance of EHS. Sushi rice was not labeled with time prepared or batch. CDI- All items corrected. Procedures must be followed at all times to ensure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Repeat - Observed salads cooling in cold prep room tightly covered. Observed sandwiches cooling tightly covered. Ensure that items are uncovered when cooling. Cold prep room is not considered rapid cooling space as it does not read below 45F. CDI- Items vented and placed in freezer.
Blast chiller is not operating. Repair. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed wet wiping cloths on cutting boards, on and over prep tables. Keep these in sanitizer solution between uses. . |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat- Observed cleaning needed in walk in cooler (Chicken) shelving, gaskets, reach in units, deli case, fans of compressor units, blast chiller, bins holding packaged foods, hand sinks and speed racks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be non absorbent. - 0 pts - Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles. |