| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide an employee health policy during the course of the inspection. CDI- EHS emailed a template to be printed out and installed in the facility. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees take orders and then continue to food prep without washing hands prior. CDI- Food employees washed hands prior to food prepping during the inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a case of raw bacon being stored over a case of tomatoes in the walk in cooler. CDI- PIC voluntarily discarded bacon.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees with gloved hands switch task, exit and enter the kitchen, then continue to food prep without changing gloves and washing hands. Also observed cook touch phone with gloved hands without changing and washing hands before continuing to food prep. CDI food employees washed hands and switched gloves during the inspection. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed food contact surfaces such as produce drain boards, cutting surfaces etc soiled with old food debris. Ensure that cleaning is occurring frequent to prevent buildup. CDI- food contact surfaces were wiped down by the end of the inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Nacho cheese was hot holding in dispenser below 135 degrees. CDI- PIC placed cheese on grill station to be reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P The following foods listed in the walk in cooler were cold holding at 60 plus degrees overnight. A container of Turkey Meat, 1 case of past. eggs, 1 case of raw bacon, 4 containers of shredded cheese and 9 containers of provolone cheese. These foods were voluntarily discarded by the PIC due to temperature abuse. A product disposition form will be attached to the report further detailing discarded foods. Ensure that no foods are stored in damaged walk in cooler until servicing is done. Ambient air temp of the walk in cooler was 62 degrees. Will be back tomorrow morning to check on compliance of unit. This facility is on a 24 hour VR. |
|
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 Freshly prepped lettuce and cut tomatoes were cooling in cold hold unit. Cooling is to occur in sufficient refrigeration such as a walk in cooler. CDI- Foods were moved to walk in freezer unit to aggressively cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
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. Sanitizer buckets were registering below 200 ppm when checked. Ensure that quat sanitizer is requesting 200-400 ppm. CDI Sanitizer bags used to dispense the sanitizer was empty. PIC replaced empty sanitizer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups stored near the cash register is exposed to possible customer contamination. Recommend creating a barrier or keeping sleeves pulled up on cups to prevent contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk in cooler is damaged and caused tics foods to be stored out of temperature. Refrain from using unit until servicing is done. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Better maintain the facility. Observed ceiling tiles, floor tiles and walls soiled throughout.
General Comment: Allowed the PIC to sign documentation of food being discarded until information is entered into CDP for product dispostion. |