| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees not washing hands between breading raw meat and going to RTE food. - REPEAT - CDI - Hands washed. - 2 -
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling personal cellphone then returning to food prep without washing hands. CDI - Hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking handsink by frying station. CDI - Trash can moved. Do not block handsink. - 0 - |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed the following glove-use violation: employees touching gloved hands on clothing and masks, going from raw to RTE food, handling soiled and clean dishes, and using gloves to do different tasks and continuing food prep without changing gloves or washing hands. CDI repeatedly corrected and instructed for a handwash and glove change. Gloves should be considered as a utensil and only used for one task only. - 1.5 -
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ribs in WIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of pickles stored uncovered in WIC. CDI - Pickles covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, trays, and utensils throughout facility stored as clean with food debris present. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - REPEAT - - 3 - |
|
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 the final cook temperature of raw chicken at 151F. CDI - Chicken was cooked to 167F. - 1.5 - |
|
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 ribs hot holding on grill top at 109F. CDI - grill under ribs turned on and Ribs were reheated to 167F. - REPEAT - - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, tomatoes, and pasta in prep top cooler holding between 47-50F. CDI - Ice bath made for items in prep top and items cooled down to 41F. Observed chicken holding at 48F in chicken-frying station. CDI - Chicken moved to WIC to rapidly cool. - REPEAT - - 3 - |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped lettuce cooling in WIC with tightly-fitted lid. CDI - Lid was vented to allow for cold-air to flow around the product and remove heat. - 0.5 - |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. - 0 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer. Observed wet wiping cloths stored on prep surfaces. CDI - Wiping cloths moved to sanitizer buckets. - 0 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in 75F water without running water spicket turned on. CDI - Running water was turned on. Observed bowl used as chip scoop stored inside of container. CDI - Bowl removed, scoop with handle used. - 0 - |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sweeping needed in walk in freezer. Observed prep-table shelves in need of cleaning. Observed floor inside of salad station reach in cooler in need of cleaning. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charger dangling into clean plates. Observed employee drinks stored on prep surfaces throughout facility. - 0 - |