| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands during handwashing by bare hand contacting the sink when turning sink off. CDI - educated employee to turn off sink with paper towel.
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 food employee peeling raw shrimp, then without washing hands, move to handle knives and prep boards. CDI - educated to wash hands after contaminating them. Observed food employee handling molded corn to throw away, then move to begin food prep and touch utensils. CDI - educated to wash hands properly after contaminating them.
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in 3 comp sink. CDI - educated to wash hands properly in hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed self-closing faucet in mens bathroom run for less than 10 seconds. Advised to make self closing faucet run for at least 15 seconds. |
|
18
|
0
|
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 rice out of temperature in walkin cooler that did not meet time/temp criteria for cooling. CDI - educated that food employees need to work better on cooling methods. After cooking rice, spread out in pan and leave uncovered to rapidly cool, or product will not meet time/temp criteria for cooling. Discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced head of cabbage sitting above the containers in the flip top unit out of temperature. Refer to temperature chart. CDI - educated that product must be stored in the containers for proper refrigeration, not above them. Advised to discard. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pork cooked on 6.5.17 then placed into the freezer with no date lable; employees are also not marking date label on product once thawed out. Time/temp begins again after thawing. CDI - advised to place a cooking/freezing date on product for 'day 1' of date marking. Then place a thawing date on the product that has thawed out to keep organized with the frozen/thawed product. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed rice cooked this morning cooling in walkin cooler with plastic wrap covering product, not allowing the product to rapidly cool. CDI - moved to a shallow container and left uncovered. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food stored in cardboard box on the floor. CDI - relocated product. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint. Advised to wear hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoons stored in a container with standing water. Observed tea dispenser stored in the tea. CDI - food employee emptied water out of container. Advised to store utensils dry or to store in wate that is at least 135F. Advised to remove the dispenser and use a different utensil for the tea or to store in the tea pitchers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed food stored in cardboard box. Advised to transfer food to an approved food contact surface such as stainless steel or plastic container. |
|
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 towel dispenser in the mens bathroom not dispensing towels. Advised to repair. |