| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Employee unable to describe reportable illnesses or symptoms and unable to locate employee health policy. No health policy was observed to be posted in facility for employee reference. CDI - PIC provided copy of Employee Health flyer to post in facility. PIC to ensure employees are retrained on reporting requirements. |
|
14
|
1.50
|
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 multiple dishes, utensils, and metal and plastic food containers stored as clean with food debris and/or label adhesive transfer present on food contact surfaces. CDI - PIC removed to dish for re-cleaning. Ensure food contact items are clean before storing. REPEAT |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 containers of portioned wrapped smoked chicken cooling in walk in cooler at 59f at 11:10 am still at 58f at 12:00 pm. Cooling rate is .02 degrees per minute which is not sufficient to reach 41f within 4 hour timeline. CDI - portions were spread into single layer on pans and placed onto racks in walk in cooler to quickly cool to 41f. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and opened container of almond milk in drive through reach in cooler at 52f. Ambient air temperature of cooler 38f. CDI - Items discarded. Ensure TCS foods are maintained in cold holding at 41f or lower or use TPHC for items that remain out at room temperature. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical with no identification. CDI - bottle labeled. Ensure all containers of chemicals are properly labeled as to contents. |
|
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. Observed portion bags of turkey and chicken tightly packed into deep pans, lidded and stacked into walk in cooler while still in cooling process. Observed pans of these bags also placed directly into service coolers while still in cooling process. CDI - portion bags removed from deep pans and spread into single layer on pans in walk in to quickly chill. Once prepared, use methods that allow food to quickly cool. Do not pack cooling foods into deep containers with lids and/or stack together in cooler units while still in cooling process. Do not place deep lidded pans of foods that are still cooling into service units. REPEAT
Continued non-compliance with cooling method standards may result in permit action. |
|
37
|
0
|
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 salsa verde base and cases of flat breads stored on floor in walk in freezer and lemonade on floor in walk in cooler. Store all food at least 6 inches off of floor to prevent contamination. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food at line area with either string or rubber bracelets on wrists. Remove jewelry from wrists when handling food. REPEAT |
|
42
|
1
|
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. Observed mental and plastic pans stored stacked together wet on clean utensil storage rack near dish area. Air dry utensils and equipment before stacking together. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal and plastic food pans stored as clean. REPEAT
Overall improvement noted in cleaning of in place equipment including coolers and dish machine. 0 points. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures.
Observed dumpster with doors open, Panera food waste and branded materials on ground around dumpster. REPEAT
Dumpster is shared with neighboring fast food restaurant. |