| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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; 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
Employees observed not washing hands switching between raw to ready to eat foods (see violation #13). Employee observed washing hands for less than required time and not using a paper towel to turn off faucet. CDI. PIC instructed the employees on how to correctly wash hands and when to wash hands. Employees observed washing hands. Provided the PIC with Spanish hand washing signs for teaching aid. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Employee observed handling raw sausage then switching to handle ready to eat bacon with same gloved hands. Employee observed handling raw chicken then plating ready to eat waffle with same gloved hands. CDI. Informed PIC of violation; PIC informed both employees to change their gloves (and perform a hand wash) between working with raw to ready to eat foods. Suggestion to PIC to perform training on glove changing. |
|
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 41F. -P
Observed large chunks of roast beef cooling from 630am in the walk in cooler at 71F and 83F not meeting the first portion of the cooling parameter (should have been below 70F at 930 am). CDI. PIC voluntarily discarded the roast beef. Discussed cooling methods and time/temp parameters with the PIC as this is a repeat violation and in need of addressing. Suggestion to utilize more effective cooling method i.e. placing in smaller portions, using the walk in freezer, etc. Repeat; full points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
COMMENT: Observed mashed potatoes and hollandaise sauce below 135F (see temperature chart). CDI. Food employee reheated the foods to 165F and placed back on the line. No points; first violation noted for hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce, chicken, slaw, chicken salad, tomatoes and ham all above 41F (see temperature chart). CDI. Lettuce was placed in the walk in cooler to cool. Chicken was iced down with ice bags. Chicken salad, tomatoes and ham were voluntarily discarded. Full points; repeat violation. |
|
21
|
0
|
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
COMMENT: Observed tomatoes, chicken salad, and sliced roast beef with discard date of 7/8 held in prep coolers; food was prepped and still within our regulatory 7 day time frame but for quality standards of this restaurant are supposed to be discarded within shorter time frame. Follow standards. CDI. PIC voluntarily discarded the foods. No points. |
|
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 thick portions of roast beef cooling in the walk in cooler from 6:30 AM not meeting time/temp parameters. Observed lettuce cooling in the bottom of salad prep cooler tightly wrapped. CDI. The roasts were voluntarily discarded. The lettuce was moved to the walk in cooler to properly cool as prep units are not made to cool TCS foods; lettuce should also be cooling uncovered. Repeat; half points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
COMMENT: Observed pooled water in the bottom of the salad prep cooler. Observed middle of egg cooler not holding TCS foods at proper temp; could be circulation problem as same temps were out from previous inspection. Observed cutting board on salad prep cooler in need of resurfacing or sanding due to deep grooves from cutting. No points. |