| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee turning off faucet without protecting hands from recontamination.
2-301.14 Wash hands after activities that contaminate them. -P Observed egg station food employee preparing shelled eggs that are not pasteurized without washing hands and changing gloves before hand dispensing RTE foods. CDI - PIC educated employee about the risk and employee washed hands after egg on gloves. -2- |
|
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 one handsink blocked b ice from the breakfast service. CDI - PIC cleaned handsink and reminded employees to use either the 3-comp or prep sinks t dump ice n the kitchen. -0- |
|
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 wings cooked to 110F stored over RTE chicken parmesan on speed rack in the kitchen. CDI - PIC reversed the storage order and reminded food employees t store non continuously cooked chicken as raw chicken. -1.5- |
|
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 stacked plastic pans with sticker residue on the outsides.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and brown buildup around the ice chute inside the ice machine. REPEAT -3- CDI - PIC scheduled cleaning of the ice machine and educated the dish washer on removing stickers before washing pans. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed chicken cooked to 110 F. PIC states this is done, chicken cooled and the cooked to order. PIC advised of the storage requirements and risk associated with non continuous cooking. Form sent to PIC today to determine if this process needs to continue. VR no later than 02/09/2018. -1.5- |
|
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 potatoes and non continuously cooked chicken cooling at room temperature at 73-78F from 8:30A. CDI - PIC moved these to walk in to cool. REPEAT -1- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a meat thermometer in use today. Facility has cut lettuce, sliced tomatoes and other thin foods. VR no later than 02/09/2018. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and oils at the cook line and over the wait station without labels showing what is inside. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food employee use glass without handle for ice dispensing at the beginning of the inspection. CDI - PIC reminded food employee to use scoop for dispensing ice and to discard cup. -1- |
|
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 to-go containers and clean metal pans stored on high shelves with food contact surface facing upward. -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 buildup on shelves under drink dispensers. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.12 Prohibiting a Cross Connection - P,PF Provide an air gap between a drinking water system and system of unknown water quality. Observed entire soda nozzle with hose attached in bar inside container of water for overnight cleaning. CDI - PIC separated nozzle from hose and submerged nozzle only. Hose purged. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. -0- |