| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 several employees washing their hands and then using bare hands to turn off the faucet, recontaminating their hands. CDI: Employees instructed to re--wash and use a barrier to turn off faucet.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees removing one or both gloves and donning new gloves without a proper handwash in between gloves. CDI: Employees instructed to wash hands anytime a glove change occurs. REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat crab meat and squash stored beneath boxes of unwashed produce in walk in cooler. CDI: Prepared food items were relocated to shelving above unwashed produce.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees leaving the cook line to retrieve food from walk in cooler while wearing gloves, then going back to work with food on the line without changing gloves. CDI: Employees instructed to remove gloves if they have to leave the line and handle doors of equipment. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and butter overstacked in prep units on the cook line holding at 55F. CDI: Top portion of out of temperature product was removed In and relocated to the walk in for rapid cooling before service. |
|
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 letuce, tomatoes, and butter cooling in the top of prep units along cook line holding between 48F and 60F. CDI: All out of temperature items were removed from line and placed in walk in for rapid cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a hair band on her wrist while cooking food on grill. |
|
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 buckets throughout facility reading less than 100ppm QAC. CDI: Buckets dumped and refilled with sanitizer from 3 comp sink reading 200ppm QAC. |
|
40
|
1
|
Washing fruits and vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in cold prep table that had already been washed with stickers still on them. PIC informed that stickers must be removed before washing process to ensure elimination of bacteria. CDI: Avocados had stickers removed and were re-washed. REPEAT. |
|
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 knife stored in space between prep table and hot holding wells. Observed container of flour with scoop stored with handle down into product. CDI: Scoop moved up out of product and knife was sent for warewashing. |
|
42
|
0.50
|
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 metal pans wet nested on drying rack over three compartment sink. REPEAT.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a set of plastic drawers on clean dish rack holding scoops and other utensils that had food debris and water in the drawers. Multiple utensils had become contaminated with food debris or had residue on them. CDI: All utensils and the drawers themselves were sent for proper warewashing. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at bar area next to lemonade cooler with the lip contact surface exposed to potential contamination from air. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat stored on shelf hanging over main prep line. CDI: Hat removed. |