| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a package of RTE beef stored on top of a package of raw beef. CDI- PIC was able to correct the storage order since no physical cross contamination had occurred. |
|
18
|
1.50
|
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 potatoes in a sealed bag at 57F in a low boy prep cooler. PIC stated the items were cooked yesterday and placed in the unit to cool. The item did not meet the proper cooling parameter. CDI- PIC voluntarily discarded the item.
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 salsa being portioned into smaller containers at 51F. 15 minutes after the item had been cooling covered in the low boy cooler the item was still at 51F. No cooling had occurred. CDI- PIC was able to place the item on TPHC from when it was pulled from the cooler to portion. PIC placed the item on TPHC from 1-5PM. EHS provided PIC with a TPHC form. |
|
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 chicken, beef, and salsa all without dates. PIC stated the items were made on Friday. CDI- PIC voluntarily discarded the items. |
|
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 potatoes and salsa both covered/sealed and placed into a low boy prep cooler to cool. Items did not cool. CDI- PIC voluntarily discarded the potatoes. The salsa was placed on TPHC from 1-5PM. EHS explained to PIC proper cooling methods. Cooling shall occur at the commissary. |
|
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 oil squeeze bottles in use and not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the back door open during the inspection without any protection from out door pests. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee prep RTE foods, with hair on the head, not wearing a head cover. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use items stored on the floor near the back door. |
|
53
|
0
|
Physical facilities installed, maintained and 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. Caution should be used to minimize food exposure.- Observed floors throughout the unit in need of cleaning due to food debris build up. Clean floors, walls, and ceilings as often as needed to prevent and reduce the build up. |