| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw beef steak with gloved hands remove gloves then put on new gloves without handwash between glove exchange. Observed same employee handle raw chicken with gloved hands then put on new gloves without handwash between glove exchange. CDI-EHS educated PIC and food employee on when to wash. Employee rewashed his hands. EHS stopped employee from further contamination.
2-301.14 When to Wash - P Observed food employee re-contaminate his hands after washing them by turning off water faucet without a clean barrier. CDI-Food employee rewashed his hands. EHS recommended training all employees on when to wash and proper handwashing procedures. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one food employee twice handle washed and prepped cut lemons with barehands to add as garnish to customer drinks. CDI-Food employee voluntarily discarded drinks once EHS mentioned issue. Observed other employees properly use tongs at bar area. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in bar area handwashing sink. CDI-PIC removed food debris and EHS explained handwashing sinks for handwashing only. |
|
14
|
0
|
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 metal pans with old date mark labels and date mark label residue stored clean. A majority of the pans with date mark labels were stacked on top of one another. CDI-PIC removed pans to be properly cleaned and sanitized. Remove date mark labels completely before cleaning and sanitizing. |
|
18
|
3
|
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 4 pans of blanched French fries not reach 70F or below within 2 hours of starting the cooling process. Cooling process started at 8:30 am on 08/09 and inspector measured a temperature of 76F at 10:45 am on 08/09. CDI-PIC voluntarily discarded items. Observed two containers of cooked and portioned pastas cooked and cooled on 08/08 not reach 41F or below within a total of 6 hours. CDI-PIC voluntarily discarded items. REPEAT. If this violation continues, EHS may require a risk control plan or permit action. EHS discussed proper cooling parameters and methods with PIC. |
|
31
|
1
|
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 4 pans of blanched French fries cooling at room temperature. observed two containers of cooked pasta stored in deep portions and individual wrapped to not allow for cold air to flow around product. CDI-Items were voluntarily discarded by PIC. Observed tightly sealed bags of washed and prepped cut lettuce cooling in walk-in cooler. CDI-PIC had items unsealed and placed in walk-in cooler in thin layers to quickly cool.
See violation #18. REPEAT. If this violation continues, EHS may require a risk control plan or take permit action. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen solid packages of spinach thawing on prep surface at room temperature. CDI-PIC moved items to walk-in cooler to thaw since cold water was measured above 70F. EHS discussed proper thawing methods. |
|
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 unlabeled bottles of oils and butters on cook line. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills on wall near cook line handwashing sink. Also observed food debris build up on the outside and inside of coolers throughout facility. Increase cleaning frequency to avoid buildup. |