| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 for less than 15 seconds and then turn off faucet with bare hands. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) washed hands next and after demonstration of proper hand wash, employee went to wash hands again. Second hand wash was done properly. Discussion with PIC (Person in Charge) on how employees are trained to wash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee carrying quiches with bare hands upon arrival. CDI: discussion with PIC on bare hand contact. EHS advised PIC to retrain employees on bare hand contact. PIC stated quiche gets reheated to 165F before being placed in hot holding. It is possible that quiche may be served cold to customer who orders whole quiche. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed raw pooled eggs sitting on roller rack above lemon juice. CDI: pooled eggs relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 sliced tomatoes that were sliced at 9am in the sandwich prep top cooler at 47F at 2pm. Employee stated they did not take a temperature of tomatoes before removing from walk-in cooler. All other items on prep top cooler were temping well below 45F. EHS explained that prep top coolers are not designed to cool foods, only to cold hold. Discussion with PIC to train employees to take temperatures of product before removing from cooling process to ensure items are 45F or below before placing into cold holding units. Observed cheese sauce cooling at a rate of 0.30 deg/min. Proper cooling rate for items cooling from 135F to 70F is 0.50 deg/min. Observed quiche cooling at rate of 0.05 deg/min. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: cooling methods altered to facilitate rapid cooling. Cooling chart emailed along with inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken cooked yesterday without date labels. CDI: properly date labeled. Observed tomato tapenade and white bean puree that had been previously frozen with cook/make date but no thaw date. CDI: items properly date labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed cheese sauce and chicken cooling out at room temperature upon arrival. Employee stated they do this before placing in coolers. Cheese sauce was 120F after thirty minutes of sitting out and was not cooling at proper rate after being placed in freezer with ice wand. EHS explained that items cooling need to be placed under refrigeration immediately and that ice wands need to be frequently stirred. Observed sliced turkey cooling in reach-in cooler in deep container with tightly wrapped plastic. Observed roasted vegetables in large container with tight fitting lid at 77F with only 30 minutes left to cool. Observed sliced tomatoes and chicken salad cooling in prep top coolers. Observed quiche cooling on bottom racks in walk-in cooler all in one section together. CONTINUED ON #34 |
|
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 Observed no thin-probe thermometer on site. VERIFICATION REQUIRED to ensure thin-probe thermometer has been obtained.
CONTINUED FROM #31
EHS recommended spreading quiches out so cold air can circulate. CDi: all cooling methods altered to ensure items cooled quickly and in time. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed pears in prep top cooler with stickers on them. Stickers are to be removed prior to washing and pears must be washed before being placed in prep top cooler to be used for service. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT Observed several handles in product of dry storage items in pastry area. CDI: handles removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed several containers stacked while wet by dish machine. CDI: PIC stacked containers for proper air-drying. |
|
47
|
0.50
|
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 cleaning needed on downstairs walk-in cooler fan covers and ceiling where there is heavy dust build-up. Observed cleaning needed on several cooler gaskets throughout all areas. Observed slicer to be soiled on back blade in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and 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. REPEAT Observed wall damage by event storage shelf by dish machine. Observed ceiling tiles missing by dish machine. PIC stated new tiles have been ordered.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling throughout where there is dust build-up. Observed heavy growth on ceiling vents in kitchen in need of cleaning. Observed cleaning needed on floors and walls behind equipment in including but not limited to pastry area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bags being stored next to clean plates and other items in sandwich area. |