| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee at ware washing spreading out food contact surfaces. Food employee pulled cell phone out of back pocket, used it to change music and then proceeded to continue with touching clean food contact surfaces. CDI Food employee stopped and directed to wash hands. REPEAT
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling cash/money and then proceed to don gloves. CDI Food employee directed to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as greens, tomatoes and lettuce being stored over cooling chicken stock and containers of corn pudding. CDI Items were relocated. Points not escalated due clarification regarding closed containers of ready to eat foods. If seen in next inspection; points will be deducted. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed more than 5 sanitizer buckets prepared at beginning of inspection used to wipe food contact surfaces reading 0 ppm for concentration of quat ammonium. Sanitizer was out at 3 compartment sink. CDI Sanitizer was loaded and tested to read 200 ppm of quat ammonium.
. . . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple equipments, utensils, parts for robocutter and dicer parts with food debris on it. CDI Items returned to ware washing. |
|
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 chicken stock cooling in walk in cooler not meeting the time/temperature parameters during visit. If intervention would not have occurred; product may not have met cooling parameters. Product was cooling at a rate of .028. Please see temperature chart. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 stock in a large plastic container not meeting cooling parameters. Chicken stock was in a deep think plastic container with 2 bags of ice water in it. In order for the cooling method to be effective, make sure to change out ice bags, actively stir or use smaller pans. |
|
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 flies in the food establishment. Make sure to have pest control address and keep doors closed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food/dispensing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing bracelets/watches. Make sure food employees remove all jewelry other than a plain wedding band when preparing food/food dispensing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wax paper and boats for fries being stored beside hand sink where soap and water is coming into contact with them. CDI Items moved further away from hand washing sink.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment that was processed yesterday/this morning. Make sure to spread out so sanitizer works effectively. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to sue or as often as accumulation occurs. Observed spray arm with debris stuck in it. Make sure to clean prior to use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 minor dust on fans in walk in cooler. Make sure to keep clean especially when food is being cooled sometimes uncovered. |