| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food handler wash hands and turn off faucet with bare hands. CDI - PIC re-educated food handler on hand washing practices and food handler re-washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food in handsink of prep area with food debris in basin. Observed food in handsink on cook line being used to dump water from prepped tuna.
CDI - EHS re-educated food handler on limitations of handsink usage. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce directly above RTE foods in WIC. CDI - PIC restored proper storage order. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple dishes and pans with visible food debris stacked as clean. CDI - Moved affected pans to be re-w/r/s.
**REPEAT** |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed many TCS items in prep unit holding above 41F. After 30 minutes the ambient cooler temperature was 43F on the top portion of the unit. EHS thermometer and there was no temperature change on the TCS items. See temperature chart. PIC placed TCS items on emergency TPHC until the prep unit is fixed by technician. PIC voluntarily discarded TCS items. 3 DAY VR.
-3- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed krab sticks being thawed under running water at 83F. CDI - PIC added ice to water to maintain a 70F water temperature to thaw. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in prep unit with stickers still attached. CDI - Food handler removed stickers and re-washed avocados. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Observed prep unit on the service line not being used to hold food due to it being in disrepair. PIC stated that a new unit has been ordered. See comments. **REPEAT** -0.5- **EHS de-escalated points due to overall improvement** |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Repair. **REPEAT** -1- |