| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed glove changes without hand washing before new gloves. CDI-discussion with employee and PIC
2-301.14 When to Wash - P Observed staff touching hair, face and clothing without washing hands before handling food. CDI-through discussion with employee |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed almost all handsinks <100F. Verification Required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed par-cooked chicken stored over pork, beef, and pot roast fixings. CDI-chicken moved to bottom shelf
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over pickles. CDI-Eggs moved to the bottom shelf. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed par cooked chicken in WIC without a written procedure for proper storing and labeling the chicken as an uncooked product. A written plan will need to be approved. CDI-chicken moved to bottom shelf. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obsereved hot held scrambled eggs at 130F. Maintain a minimum of 135F. CDI-put into deeper pan to be closer to steam and came up to temperature within a couple minutes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked sausage (55F) and shell eggs (50F) in make unit. CDI-moved to lower part of unit |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed lettuce, roast beef and prosciutto not date marked. One package of deli meat past 7 day date mark. CDI-out of date deli meat disposed of. Others date marked. |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Observed pooled eggs and staff not sure if the pasteurized eggs were used. Make sure only pasteurized eggs are pooled. CDI-through discussion with PIC |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container of possibly salt/pepper combo. Some small containers unlabeled in dry storage. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing watch. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 ice scoop stored on side of ice machine. Store in clean container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Repeat: Observed clean dishes stored on a soiled cloth on a soiled rolling cart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak at 3-comp sink. Needs repair |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed hot water at 3-comp sink 108F. Raise temperature as minimum washing temp in vat is 110F Verification Required |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure - PF Observed cold water fixtures not working or very low water pressure. Verification Required |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Observed no self-closure on staff bathroom in kitchen |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on ground near grease container and a small amount of trash on ground near compactor. |