|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee remove soiled gloves, change tasks and handle unclean items, then don new gloves with no associated hand washing. CDI - PIC directed employee to wash hands. Employee removed gloves, washed hands, and donned clean gloves. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked eggs from breakfast at 50f cooling in WIC to 48f within 1 hour at a rate of .03 degrees per minute. CDI - PIC relocated to blast chiller to 41f. 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 salads at 53f cooing in WIC to 51f within 1.5 hours at a rate of .02 degrees per minute. CDI - PIC relocated to blast chiller cooled to 41f. When cooling hot foods like eggs, make sure they cool from 135 - 70 within 2 hours and then to 41f or lower within a total of 6. When cooling ambient foods like salad, ensure they cool to 41f or lower within 4 hours. Neither food would have met temperature parameter without EHS intervention. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken, marinara, deli meat labeled with 8 day expiration dates. CDI - PIC corrected date marking. Ensure prepared TCS foods are not kept longer than 7 days. When date marking, the day the food is prepared counts as the first day. |
|
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 eggs cooling in deep metal pan on covered rack in walk in cooler and prepared salads tightly packed into plastic containers sealed and stacked cooling in walk in cooler. Use methods that allow foods to quickly cool including shallow pans and open containers that allow air flow. Do not pack foods into deep containers and/or seal them shut while cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in front bar area. Contact PCO for service. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in container with no sanitizer solution at beverage area. Store wet wiping cloths in sanitizer at the proper concentration between uses.
3-304.14 Wiping Cloths, Use Limitation - C Observed employee with wiping cloth hanging from waist with food apron. Do not wear wiping cloths. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee obtain unwashed bok choy from bulk cardboard box in cooler, chop on cutting board and immediately cook for hot bar without washing. Wash produce prior to preparing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Reach in cooler at front beverage station with door detached falling off needs repair. |
|