| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC is a CFM, but that several
risk factor violations are an issue. Ensure that food safety measures are properly being performed. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks stored above
prep areas and in reach in colers adjacent to and above food. |
|
6
|
2
|
Hands clean and properly washed |
No |
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 several employees wash hands and then turn off faucet with bare hands, therefore
recontaminating hands. CDI: Employees educated on proper handwashing. Some employees continued to turn off faucet with bare
hands after being shown how to properly wash hands, and were reminded of proper procedure. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee at "grill" prep
cooler handle cheeses with bare hands. Final cook temperature was 165F for that item. CDI: PIC advised it is best practice to
discontinue this process as the cheese is a ready to eat food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee get water from
handsink and add it to oatmeal to thin it out. CDI: Employee directed to get water for food from the 3-comp or prep sinks. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drop tomato
on floor, pick tomato up, throw tomato away, and go back to slicing tomatoes without a glove change and handwash. CDI:
Employee directed to change gloves and wash hands.
Note: Observed employees with raw egg on their hands handle cheese from "grill" prep cooler. Final cook for this item was 165F.
PIC advised it is best practice to discontinue this process as the cheese is a ready to eat food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items with stickers and
sticker residue nested in one another, stored as clean.
4-703.11 Hot Water and Chemical-Methods - P Observed employee
submerge slicer parts in sanitizer for less than 5 seconds. Sanitizer is effective with a 1-2 minute contact time. CDI: Employee
directed to properly sanitize items. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P
Observed mushroom soup cooling in walk in from yesterday above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION
Observed sliced ham, sliced pastrami, and sliced roast beef cooling in walk in at a rate below .11F/minute. CDI: Items moved to
walk in for rapid cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and potatoes hot holding below 135F.
CDI: Items reheated in warmer to above 160F. If items are not able to maintain temperature, items should be placed on TPHC |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2% milk in caraf holding above 45F. CDI: Items
permanently placed on TPHC. TPHC paperwork provided via email along with inspection today. VERIFICATION REQUIRED.
Observed clarified butter blend (container says "Keep Refrigerated") sitting out on shelf at flat top. REPEAT VIOLATION • |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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
grilled onions, spring mix, and feta cheese with no date mark. PIC stated that tehy were from yesterday or two days ago. CDI:
Items labeled for two days ago. PIC reminded that items that will be used for longer than 24 hours, must be date marked. REPEAT
VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 mushroom soup cooling from yesterday while tightly covered. Observed
ham, roast beef, and pastrami cooling while tightly wrapped in walk in. CDI: Items relocated to freezer for rapid cooling. REPEAT
VIOLATION |
|
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 bottles of oils stored above flat top with no labeling. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed
employee with bracelet on, preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from
contacting exposed food, equipment, and utensils. Observed several employees preparing food with no hair restraint. REPEAT
VIOALTION |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed portion cup being used to scoop brown sugar. |
|
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 ice wand stored directly on shelving in reach in freezer. Item will be placed directly in food for cooling. Item must be
protected as it is a food contact surface. PIC encouraged to wrap wand in plastic wrap before placing in freezer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee
corrected and asked to wash hands in handsink. |