| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Per conversation with PIC, facility receives key drop deliveries during non-business hours. Facility is not currently verifying temperature of foods at receipt of deliveries. CDI by educating PIC on requirement. PIC will contact purveyor to implement a procedure. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee come from back kitchen to front line and begin to put on gloves to prepare food. CDI- employee redirected to wash hands prior to donning gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with sticker residue from date labels. CDI- pans placed at dish area to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bins of lettuce on wall at main prep line holding above 41F. PIC stated that all lettuces were held using TPHC however no time labels were on any items. TPHC procedures on file were from 2018 so procedures were not being completed. CDI- all lettuces had been out for less than 4 hours and were therefore allowed to be taken to walk in cooler to cool to 41F. New product brought from walk in and all labeled with times. TPHC template provided. Verification to review completed proceduress
Observed all bottled dressings holding in one door reach in unit on line above 41F. Observed unit holding at 43-47F. CDI- all dressings taken to walk in to cool. Cooler will not be used to store TCS items until repaired. Sufficient alternate refrigeration present. Observed select items including tofu, breaded chicken, and hard boiled eggs on main prep line above 41F. CDI- Items taken to walk in to cool and replaced with cold product. Verification visit to ensure repair of cooler. |
|
23
|
0
|
Proper date marking & 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 one container of cabbage and one container of arugula in walk in past 7 day expiration. CDI- items discarded. Overall facility has an excellent date marking system in place. |
|
33
|
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 small container of broccoli on line at 64F. Broccoli was cooked earlier today. Ensure product is fully cooled to 41F before placing on line to be held cold. Also observed containers of broccoli at 53F and 54F in walk in cooler tightly covered with plastic wrap. CDI- items unwrapped to facilitate cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil, balsamic and hot sauce on line without labels. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal pans on utensil storage shelf. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some cleaning needed of exterior of dish machine and 3 compartment sink, utensil storage shelves and walk in shelves. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed some general cleaning needed for floors and walls in dish area. |