| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee feeling up a red bucket in the kitchen handsink. CDI- Employee was informed of the improper practice by the PIC. The handsink was washed out by an employee. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives, pans, bowels, and the meat slicer stored clean with food debris. CDI- All utensils were moved to the 3-comp to be cleaned and the meat slicer was put in an area to be cleaned before use by the PIC. |
|
18
|
3
|
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 REPEAT- Observed two large containers of chicken, five large containers of pork, three large containers of beef, four small containers of beef, two small containers of fish and a small container of salsa (sauce) all dated for 7/9/17 and above 45F. CDI- All items were voluntarily discarded and denatured by the PIC instruction to employees. |
|
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 corn, collards, melted cheese and chili in the walk in all above 45F and dated for 7/8/17. Please see temp chart for corresponding temperatures. According to the kitchen manager the items were not removed from the walk in cooler. |
|
31
|
0
|
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- Observed several items not cooled properly. See violation number 18 for all items cooled improperly. CDI- All items were voluntarily discarded and denatured by employees. PIC was informed of proper ways to cool items. Kitchen staff will be trained properly by management. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility. No improvement from last inspection. PIC stated they have a contract with a pest management company. EHS recommended more visits to be made by pest control management company. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed produce and other containers of food stored on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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.- Observed the rice and sugar scoop handles stored inside of the products. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use and single service items stored outside on a push cart. The PIC brought the cart back into the building. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C- Observed litter and garbage backs stored around the refuse collectors closer to the back entrance. |