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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 PIC touch trash and go into the WIC. CDI-EHS intervened and they washed their hands properly. |
|
7
|
1.50
|
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 PIC BHC several items in the WIC to check their temp. CDI-EHS intervened, explained they need to wear gloves and food was voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and salmon stored over RTE rice and beans in the WIC. CDI-PIC saw the mistake and fixed the storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hummus in a very large, plastic container, covered at 70F. PIC said they made it an hr ago and put in the WIC to cool. EHS took temp at 12:10-72F. EHS intervened and they put it in a large metal container and wrapped it in saran wrap. EHS temped it at 1:15-70F. In 1 hr it moved 2F, this is not an approved cooling rate. CDI-EHS suggested using their WIF, they moved it there uncovered and it started to rapidly cool. VR REQUIRED 8/12/2021. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-5Observed hummus in a very large, plastic container, covered at 70F. PIC said they made it an hr ago and put in the WIC to cool. EHS took temp at 12:10-72F. EHS intervened and they put it in a large metal container and wrapped it in saran wrap. EHS temped it at 1:15-70F. In 1 hr it moved 2F, this is not an approved cooling rate. CDI-EHS suggested using their WIF, they moved it there uncovered and it started to rapidly cool. VR REQUIRED 8/12/2021.01.15 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 EHS observed melon, rice, bbq all covered and 50F. PIC said they were made 45mins prior. CDI-PIC uncovered and they started to cool. VR REQUIRED 8/22/2021 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 low grout in the dish area.
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 the wall behind/underneath the dishwashing machine in need of cleaing. |
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