| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 (B) Food employees shall rub their hands together vigorously for at least 10 to 15 seconds to clean their hands and exposed portions of their arms. -P
Observed food employee washing hands for less than 15 seconds. CDI- Instructed employee on proper handwashing procedure and a rewash was done.
(C) To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barriers when touching surfaces on a handwashing sink.
Observed same food employee turn off faucet with bare hands. CDI- A rewash was done. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 A handwashing sink may not be used for purposes other than handwashing.
On cook line observed dry wiping cloth being stored on handsink. CDI- Wiping cloth was removed.
6-301.12 Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual disposable towels. -Pf
Observed no paper towels at handsink beside salad prep cooler. CDI- Paper towels were provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 (A) Food shall be protected from cross contamination by: (8) Separating fruits and vegetables before they are washed from Ready-To-Eat Food. -P
Observed cartoons of unwashed strawberries being stored over pans of cooked chicken. CDI- Storage order was rearranged.
3-304.15 (A) If used, single-use gloves shall be used for only one task such as working with raw animal food, used for no other purpose, and discarded when interruptions occur in operation. -P
PIC stated that yellow gloves are used strictly for raw chicken breading station. Observed food employee in and out of coolers and picking up boxes with yellow gloves on, although they were not actively seen breading raw chicken. CDI- PIC spoke with food employee about the policy on where the yellow gloves are strictly supposed to be used. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment Food-Contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed sauce bottles with liquid still inside, and metal pieces of equipment used to drain tomatoes, with food debris. All items were being stored as clean. PIC stated sauce bottles are no longer being used. If stored with other clean items, must keep equipment clean even when not in use. CDI- Items were removed for rewashing. *Points not escalated because of improvement from last inspection* |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C) Ready-To-Eat food commercially processed shall be heated to a temperature of at least 135F for hot holding. -P
Observed sausage pattys reheated to a temperature range of 114-140F. Sausage pattys need to be temped when taking off the grill. CDI- Sausages were reheated to 186F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control, potentially hazardous food shall be maintained: (2) (A) At 45F or below. -P In flip top unit observed tomatoes with temperatures ranging from 43-47F. The top layer of the tomatoes were at a higher temperature than the bottom. Tomatoes were sliced this morning and immediately placed in flip top unit. Instructed PIC that flip top units are intended to cold hold items not cool, and once items are prepared they need to be placed in walk in cooler to properly cool. CDI- Top layer was removed and placed in walk in cooler.
Also observed raw chicken sitting on top of breading station at 47F. Food employee stated that chicken had been sitting out for 15 minutes. CDI- Chicken was moved to walk in cooler to cool back down before placing in reach in. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 (A) Ready-To-Eat Potentially Hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food on the premises shall be consumed, sold, or discarded. -Pf Observed grilled chicken, and chicken nuggets cooked last night with no date mark. PIC stated that chicken is used for salads that will be held overnight. Also observed a bag of spring mix, opened yesterday not date marked. CDI- Chicken and bag of spinach was date marked. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 After cleaning and sanitizing, equipment and utensils: (A) Shall be air dried. Observed metal containers wet nesting. Advised PIC to pyramid stack metal containers when drying. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) Single-Use Articles shall be stored: (3) At least 6 inches above the floor. Observed lids for bowls being stored on floor. Boxes also had chicken juice on them. CDI- Boxes were removed off floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 (A) Equipment shall be maintained in a state of repair. Observed split gaskets inside several reach in coolers. Gaskets need to be replaced. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility is in need of general cleaning in areas such as exterior of equipment, crevices of gaskets and bottoms of chicken coolers. REPEAT. |