| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee recontaminate hands during handwashing by bare hand contacting the sink faucets when turning the faucets off. CDI - educated importance of preventing recontaminating hands; advised to rewash correctly and use a papertowel to turn faucets off. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed sanitizer hose for mop buckets stored in the handwashing sink. CDI - educated that this hose is not meant to be stored in handsinks, especially if employees are going to recontaminate hands during handwashing. Advised to clean the sink and reminded employees that handsinks are only for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms above ready to eat lettuce in the walkin cooler. CDI - educated importance of storage order; moved the mushrooms to the bottom and the lettuce to the top. Advised to wash the lettuce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and milk out of temperature on beffet line. CDI - advised PIC and food employees to stick the milk and butter into the ice, not let it sit on top. Pushed products further into the ice to maintain proper temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products that have exceeded time/temperature control (deli meats and slaw). CDI - educated that product at 41F can be held for 7 days, 42-45F can be held for 4 days. CDI - products were dated with 9.19.16 and 9.22.16, temperature did not match up with holding time, so PIC discarded products. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION Observed facility not having Time as a Public Health Control (TPHC) procedural paperwork, nor were the items filled out in the time log for this morning. Facility did not add products to time log, which was discussed last inspection. CDI - provided facility TPHC paperwork; advised to add tomato, smoked salmon, canteloupe, and watermelon to TPHC paperwork/time log; each morning fill out time log, not at 10 am when food is discarded. VR |
|
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 splash or other sources of contamination. Keep at least 6 inches above the floor. Observed orange marmalade in a jar, used as a door stopper to hold the kitchen door open. CDI - advised to find a real door stopper. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper holder with mold build up inside; ice scooper stored in the holder with mold in it. CDI - brought ice scooper and ice scooper holder to dish pit for a cleaning procedure; advised to clean more often. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed pressure guage on hot water sanitizer dish machine not working. Advised to get pressure guage fixed. |