| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee turn handles of faucet off with bare hands. Educated and employee complied. Overall great hand washing in the facility observed. -REPEAT- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce stored over ready to eat roast beef in the walk in cooler. CDI - PIC relocated the roast beef. |
|
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 41F. -P Observed cut lettuce prepped yesterday temped at 48F. It was packed into a large plastic container with a lid. Discussed proper cooling before placing in container. Discarded voluntarily. -REPEAT- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken, meatballs, cut lettuce and corned beef in reach in cooler above 41F. CDI - PIC voluntarily discarded these foods as these foods were prepped a couple days ago. All others TCS foods in these units were below 41F. |
|
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
Observed roast beef prepped yesterday, without date mark. CDI - allowed PIC to properly date mark. Date marking in this facility has improved, dropped back down to half points. |
|
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 Cole slaw and sliced tomatoes all covered and in deep pans while cooling. CDI - PIC removed covers and placed in shallower containers from the Cole slaw and sliced tomatoes. -REPEAT- |
|
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. Observed one working container of flour unlabeled at the prep/cookline. |
|
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 couple flies in the kitchen during my inspection. Contact your pest control company. |
|
37
|
0
|
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 of food on the floor - food delivery was last night. Observed a bag of onions stored next to the mop sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in sanitizing bucket at 0 ppm of quat. CDI- sanitizer was remade and is now at 200 ppm of quat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed facility with no chlorine test strips to test dish machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee lunches stored on facilities foods in the walk in cooler. |