| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed multiple drinks stored on prep surfaces throughout the kitchen. Observed employees eating on prep surfaces. CDI: drinks were discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 1 pt.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed paper towels missing at 3 out of the 4 handsinks including one in dish room. CDI: paper towels provided.
Observed soap missing from 2 out of the 3 handsinks. CDI: soap was provided.
Observed handsink in dish room with lots of storage inside basin. CDI: storage removed and handsink made accessible. |
|
9
|
0
|
Food obtained from approved source |
No |
No
|
Yes |
General Comment: 0 pts. 3-201.11 Use food from approved sources only. -P. Observed multiple bags of food stored in grocery bags and other foods that could not be identified as to proper source. Food observed stored throughout in reach-in coolers, walk-in freezers, and walk-in cooler. According to PIC these food items are not on the menu and are mostly for the volunteers.
Verification required by 11/8/17 |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts. Observed no sanitizer available for use. CDI: bleach was purchased and prepared at 50ppm at 3-compartment sink with training by EHS.
Observed employees washing and rinsing dishes at dish area without sanitizing. CDI: training provided; proper methods now being followed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes in dish room stored with debris. CDI: employees in process of recleaning all dishes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. 0.5 pts. Observed a large pot of beef stock that had been placed inside walk-in for cooling at 183F. CDI: training process on proper cooling procedures and methods; beef stock removed from freezer and transferred into 4 shallow pans and placed inside walk-in freezer. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. 0.5 pts. Observed no food thermometer available for use.
Verification required by 11/8/17 |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: 0 pts.
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 bread stored on the floor inside walk-in freezer and some food uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 0 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans in dish room wet stacked. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. 0.5 pts. Observed no test kit available for testing bleach sanitizer.
Verification required by 11/8/17 |