| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Pf- Observed lack of managerial control with facility cooling, cold holding, employee hygiene, and other risk factors. VR risk control plan visit no later than 05/29/2021. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC and staff were unable to explain the five reportable illnesses and symptons. CDI-EHS educated PIC on employee health policy and provided a poster. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink near opened prep top. Observed employee bottle waters stored on top of prep surfaces. CDI-PIC and employees removed all drinks. Store drinks with lids and away from food prep and contact surfaces at all times. |
|
6
|
4
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee remove gloves in between switching task and put on new gloves without washing their hands-CDI-EHS educated employee on proper hand washing and they rewashed their hands. REPEAT
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee was their hands for approximately 5 seconds without using soap and properly scrubbing hands. CDI-EHS educated employee on proper handwashing procedures and employee rewashed.
2-301.14 When to Wash - P Observed food employee wash their hands then recontaminated their hands without using a clean barrier to turn of faucet handles. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed no handwashing signage in restrooms for employees. CDI-EHS provided PIC with handwashing poster.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee use a handwashing sink to fill a cup. CDI-EHS informed employee to only use handwashing sinks for handwashing only. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only. -P Observed cakes in reach-in cooler that the PIC was unable to produce invoices for. VR no later than 05/29/2021 to verify source of products. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils-Frequency - Observed heavy microbal growth within ice machine. Increase cleaning frequency of enclosed components of ice machine. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 41F. -P-REPEAT-Observed cooked pork in reach-in cooler prepared on 5/18/2021, per food employee and label, holding at 56F for more than 6 hours. CDI-PIC voluntarily discarded the item. Observed cooked steak and pork cooling at room temperature under grill station both around 100F. Per cook the items were made an hour before we arrived. CDI-PIC stated they will reheat and hot hold on flat top. Both food items were rapidly reheated to 177F or higher and observed hot holding on flat top grill. VR no later than 05/29/2021 to discuss and review risk control plan. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese, sour cream, cut cabbage, cooked pork intestines, and other TCS foods cold holding well above 41F (see temperature chart) in bottom portion of prep unit. The ambient was measured at 45F. The top portion of the prep unit was holding foods between 40-41F. CDI-PIC voluntarily discarded all TCS foods mentioned above and stated they will have someone come out and service the unit. PIC also turned the temperature to the highest setting of cold (cool-normal-cold is the temperature selections available for the unit). VR no later than 05/29/2021 to confirm unit is operating properly. EHS stated staff cannot use the bottom portion to hold any food items until unit is properly working and checked by EHS. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 milk, rice and milk desserts, cut melons and other TCS foods without date mark. CDI-PIC discarded all open milk containers. EHS allowed PIC to backdate desserts and melons which were prepared on Monday, May 18th. VR no later than 05/29/2021 to verify date marking system has been improved throughout the facility. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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-REPEAT-Observed cooked rice, chicken, beef, and other TCS foods not using proper cooling methods such as tigtly covered, no active stirring, and cooling in large quantaties. CDI-EHS educated PIC and food employees about proper cooling methods and they were able to correct all issues observed. Risk control plan for violation #18 will also address cooling methods issue. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed a frozen container of cooked chicken thawing at room temperature. The chicken was measured at 26F. CDI-PIC moved the thawing product to the reach-in cooler and EHS discussed the approved thawing methods with PIC. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen area. See violation #53 for additional information. |
|
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 large open bag of dried beans, one large open bag of dry ingredients, and bottled drinks stored on floor in outside storage area. Observed large bin of uncovered raw onions in exposed dry stroage area. Observed uncovered food items cooling above exposed vent cover. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed several food employees preparing food without proper hair restraints. |
|
42
|
0.50
|
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. REPEAT-Observed several metal plans wet nesting in warewashing area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 plastic food containers stored on floor in service area. |
|
45
|
1
|
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 prep unit with an ambient temperature of 45F. PIC stated they will have unit serviced. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Pressure - PF Observed canwash with what appeared to be only hot water. VR no later than 05/29/2021 to address pressure/hot water issue. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P Observed outside canwash area without a blackflow prevention device. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on outside dumpster area not closed in between use.
5-501.114 Using Drain Plugs - C Observed missing drain plugs on outdoor dumpster area. |
|
53
|
0.50
|
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 exposed unfinished openings in walls and ceiling in kitchen and service area. |
|
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 keys and other personal items stored on prep surfaces and dry storage area. |