| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
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 employee pre-wash dirty dishes with gloves on, load dish washer, then put away dishes with no glove change and handwash. CDI: Employee educated on when to wash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee place raw burgers on the grill with bare hands, and then immediately don gloves to work with ready to eat foods. CDI: Employee removed gloves and washed hands, then re-donned gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored over sausages in walk in. Observed partially cooked (grill marked) flank steak stored over fully cooked burgers in hot box. Observed raw burgers stored over salad on speed rack in walk in. CDI: All items rearranged to comply with proper final cook temperature storage. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef cooked to 100F. Item was then placed in the walk in cooler. PIC stated it would be cooled and then cold held until it was later cooked of fully in chili. No pre-approved non-continuous cooking procedures for facility. CDI: Non-continuous cooking application provided and worked on today via email. Product had not completed cooling process and was 89F at beginning of inspection. Product was fully cooked immediately during inspection, then made into chili. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pans of meat balls reheated to 98F. CDI: Meatballs placed back in oven and final reheat was 143F. |
|
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 bowls of cole slaw in walk in cooling at a rate of 0F/ min. CDI: Item vented for proper cooling. Observed pans of hotdogs cooling in walk in at a rate of 0F/min. CDI: Hot dogs vented and then reached proper cooling rate. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings and hotdogs in home plate club; chili, chicken, and brisket in picnic area below 135F. CDI: Items sold within 4 hours. Any leftovers will be discarded. PIC advised to permanently switch all items to TPHC since it is discarded at the end of the game. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw at picnic area, and flank steak in walk in above 45F. CDI: Flank steak discarded. Cole slaw in picnic area was not under any means of refrigeration or on ice. VERIFICATION REQUIRED. |
|
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 bowls of cole slaw and pan of beef cooling while tightly covered. Observed hotdogs cooling on speed rack with trays closely stacked and speed rack covered with plastic bag. CDI: Items vented. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods stored on floor in warehouse. REPEAT VIOLATION
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed no sneeze guards or attendant at picnic table condiment area where onions, coleslaw, and saurkraut are. |
|
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 2 employees with no hair restraints on at beginning of inspection. CDI: Employees donned hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm quat with wet cloths. CDI: Sanitizer changed out. Sanitizer from dispenser was 400ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated. Observed employees towel drying dishes as they came out of the dish machine. Allow items to air dry. REPEAT VIOLATION Improvement from previous inspection. |
|
43
|
0
|
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 several boxes of single use articles stored directly on floor in warehouse. |