|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Observed employees handling rte foods, changing tasks, using walk in, handling clean utensils, and donning gloves throughout the kitchen without proper hand wash. CDI- PIC was informed of the violation. EHS educated PIC on when to wash hands. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several large containers of cut lettuce in the walk in cooler below 41F uncovered. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed three large containers of pre cooled pulled whole chickens at 60F. 30 mins after the first temp the item was still 60F. No cooling had occurred. CDI- Containers were moved to the walk in freezer to quickly cool by PIC. |
|
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 - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed three house made salads made yesterday according to the employee without date marks. CDI- PIC voluntarily discarded the items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 three large containers of pulled chicken not meet a proper cooling parameter. Chicken was in large containers in the walk in cooler with plastic cover. CDI- Item was moved to walk in freezer uncovered to quickly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with beards however without proper beard guards. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed wash water dark with floating debris and at 87F in use. PIC had an employee change water to proper temp for a clean wash. |
|