| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee reminded to wash hands when moving from dirty to clean.
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 off faucet with bare hands, thereby recontaminating her hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in downstairs kitchen area. CDI: Papertowels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees moving from food prep to taking items out of walk in coolers, to grabbing dry goods, back to food prep with no glove change or handwash. CDI: Employees directed that when they change task, they must change gloves and wash their hands. |
|
18
|
0
|
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 45F. -P Observed roast beef cooling at a rate of .025 degrees per minute. Item was removed from refrigeration for prep this morning. Item did not meet cooling parameters. CDI: Item was uncovered in walk in. Walk in is 45F air temperature. Maintenance called during inspection to turn cooler down. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 sausage mix holding in pastry reach in at 43F. Sausage mix was dated for 8/6. PIC reminded that items above 41F are only good for 4 days. CDI: Item voluntarily discarded. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM LAST INSPECTION |
|
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 turkey portions tightly wrapped in plastic in reach in cooler on line, above 45F. Observed ham and tomatoes cooling in prep top unit on sandwich line. CDI: Items rapidly cooled in reach in cooler. Observed tomatoes in reach in cooler on line cooling while tightly covered. Employees reminded to vent products when cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box labeled cabbage with shucked corn in it. Discontinue reusing single service articles that cannot be cleaned. |
|
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 black build up in cooler gaskets throughout facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed touch up paint needed in sandwich line area. Damaged paint is no longer easily cleanable. REPEAT VIOLATION |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on air vents in kitchen. |