| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
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 Observed employee wash hands and turn faucet off with bare hands. CDI - EHS educated employee on correct handwash procedure. Hands were re-washed correctly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees don gloves without handwash prior. CDI - Hands were washed properly before glove use. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
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 employee bare hand washed apples. PIC stated apples were used for garnish and would not be cooked. CDI - Apples discarded. EHS educated employees on eliminating bare hand contact with ready-to-eat foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. Observed build up on soda nozzles at outside bar. Increase cleaning frequency.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer dispensing at 0 ppm at 3 comp. sink. CDI - PIC replaced with new bottle of quat sanitizer; sanitizer dispensing at >200 ppm. |
|
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 whole roasted turkeys cooling in walk in cooler; PIC stated he was unsure of the start time of cooling process. Roasted turkey at 74F at 3:20 pm; did not meet cooling parameters. Observed roasted tomatoes, cooked mushrooms, and heat treated apple chutney cooling in walk in cooler; no change in temperature within 35 minutes. CDI - Roasted turkeys voluntarily discarded. Tomatoes, mushrooms, and apple chutney spread onto sheet trays to cool rapidly.
REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe cooked carrots, tomatoes, burgers, apple chutney, sliced turkey, cooked mushrooms, sausage rolls, and brussel sprouts holding above 45F in flip top cooler. CDI - Cooked carrots spread on sheet tray to cool rapidly in walk in cooler. All other items voluntarily discarded. Facility will keep products on ice until flip top unit can be repaired. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
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 sliced turkey in walk in cooler date marked for 8/6. CDI - PIC voluntarily discarded all items. |
|
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 roasted tomatoes, cooked mushrooms, and heat treated apple chutney cooling in walk in cooler; no change in temperature within 35 minutes. All items were densely packed in closed plastic containers. CDI - Tomatoes, mushrooms, and apple chutney spread onto sheet trays to cool rapidly.
REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 oranges stored on floor in outside beer cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on side of sanitizer buckets. Observed towels not covered by sanitizer in bucket. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents on outside of ice machine in need of cleaning. Observed bottom of reach in freezer in need of cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and trash collecting in waste area in back of facility.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed multiple small trash cans used for waste with doors open. |