| 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 a food employee not vigorously rub hands for 10 to 15 seconds when washing hands and then turn faucet off with their bare hands after washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed berries stored over ready to eat cake in bakery area. CDI, foods relocated for proper storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken salad held in display cooler between 47-51 degrees F. CDI, salad placed in unit today relocated to rapidly cool. Chicken salad in unit over 4 hours voluntarily discarded by PIC. Observed yogurt and tuna held in cold hold case between 43-44 degrees F over 4 hours according to PIC. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed Squash tomatoe sauce, jumbalaya, roasted mushrooms and shephards pie held using TPHC according to PIC but items not marked to indicate when TPHC time started or discard time. Written TPHC procedures not followed for these items. CDI, PIC voluntarily discarded foods. |
|
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 tofu and rice cooling in deep covered container in walk in cooler. CDI, PIC transferred items to shallow containers to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed disposable towel dispenser stored over prep sink at bakery area. Relocate dispenser to prevent possible splash / contamination from handwashing process. |
|
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 2 food employee wearing a watch. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored next to clean pans below prep table. |
|
43
|
0.50
|
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 clean single-service gloves and coffee filters uncovered / unprotected and near handwashing station at coffee area and below disposable towel dispenser. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C - Observed leak at atmospheric vacuum breaker on dish machine. Observed several runs at dish machine but dish machine reached 160.7 as registered on DishTemp dish machine thermometer but rinse gauge did not reach 160 degrees F as required on data plate. Calibrate to ensure unit working per operators requirments.
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soiled equipment stored on clean drainboard of 3 compartment sink. |