| 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 employee wash hands for less than 15 seconds and then turn off faucet with bare hands. CDI: Employee rewashed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee educated by EHS and then washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at both bar dish machine and kitchen dish machine. CDI: Chlorine concentrate added to both machines. Bar machine concentrate had diluted to 800ppm from air contact and therefore was not strong enough when it was diluted in the dish machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 turkey cooling at a rate of 0F/min. CDI: Ice placed on product to rapidly cool it. Product was 45F when first temp was taken. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in sandwich prep top cooler holding above 41F. Products were double panned. CDI: product voluntarily discarded. Observed chicken overstacked in pizza cooler. CDI: Extra chicken removed and rapidly cooled. Observed turkey from 6/27 stored above 41F in walk in cooler. CDI: Turkey voluntarily discarded. Observed wings in reach in holding above 41F. Reach in cooler air temp was 43F. CDI: Wings relocated to walk in as PIC stated they were in the walk in just before lunch and were below 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 roast beef chub with date mark of 6/25 and the sliced beef from the chub date marked 6/27 in walk in and in prep top. CDI: Product all voluntarily discarded. Ensure product that is sliced carries the same date as when the original chub was cut. Observed portioned blue cheese dressing with a date mark of 7/2 when the blue cheese dressing was made on 7/1.CDI: Blue cheese dressing properly date marked. Observed turkey with a date mark of 6/27 holding above 41F. CDI: Product voluntarily discarded. Observed mozzarella cheese date marked 6/20. CDI: PIC stated product was shredded 7/1. Product properly labeled.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken tenders from yesterday and portioned ranch made from ranch from 7/1 with no date mark. CDI: Products date marked. Observed chicken patties with no date mark. CDI: Product voluntarily discarded. |
|
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 wings and sauce held on TPHC with no time marking upon arrival. CDI: PIC stated that he knew the wings and sauce were pulled at specific times and those times were then written on labels and placed on products. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 turkey cooling in walk in while tightly wrapped. CDI: Ice added to top of product to rapidly cool it. REPEAT VIOLATION Improvement in method from inspection before, however method was not tested. |
|
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 several squeeze bottles throughout kitchen with oils/margarine. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen around dish area. PIC advised to increase pest control. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty dishes stored on clean side of drain board along with clean dishes. Observed employee phone stored on shelf with clean dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard hanging from wall under dirty drain board. Observed touch up paint needed to ceiling where sheet pans are stored. |