| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee put on gloves without washing hands, after handling raw chicken. CDI, food employee was corrected by instruction. Food employee washed hands. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI, PIC re-arranged food storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored directly above ready to eat foods, such as pico, in reach in cooler. Repeat |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of 0ppm at sanitizer bucket used to sanitize tables. CDI, PIC refreshed sanitizer to appropriate concentration. |
|
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 chicken cooked at 9:30 am, at 74F at 2:50 pm. Chicken did not reach 70F within the first 2 hours. CDI, PIC voluntarily dispose of chicken. |
|
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 cut tomatoes in the walk in cooler, prepared more than 24 hours prior to inspection, without date mark. PIC stated tomatoes were cut on Monday. Observed container of coleslaw, opened Monday, without a date mark. CID, PIC date marked foods with correct date. |
|
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 chicken in large tightly covered bus tub cooling. Chicken was cooked at 9:30am, and set in walk in cooler. PIC stated chicken was not monitored for cooling. CDI, PIC voluntarily discarded chicken. Ensure approved cooling methods are used to ensure food reaches 45F within a total of 6 hours from 135F. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 several working shakers, and squeeze bottles without identifying label. -Repeat |
|
37
|
1
|
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 rice, and mayonnaise containers stored on the floor. Observed a container of sugar, and sweeteners stored directly under a drain line under drink machine. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked wet on shelving. |
|
43
|
0.50
|
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 service articles, as well as paper napkins stored under air freshners, and other chemicals in dry storage. PIC re-located chemicals. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored amongst establishment food in coolers. Observed employee backpack stored amongst establishment food in dry storage re-located food. |