| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cold holding temperatures between 51F and 60F in the sub kitchens. Discussed with PIC proper cold holding temperatures. PIC stated that food will be discarded after lunch. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 chicken and baked ziti in walk in cooler with no date marked on them. CDI, PIC placed date on chicken and baked ziti. All other foods in walk in had dates marked on them.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF |
|
31
|
0
|
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 improper cooling methods during cooling process. Food prepared was not vented to allow air flow. CDI, discussed proper cooling method, PIC provided air flow on food in reach in cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salads and sandwiches in self service cooler with no labeling. Discussed with PIC proper labeling of package foods. PIC pulled self service foods and labeled all foods. |
|
38
|
1
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food service worker's arm during inspection. Remove all jewelry on arms while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing beard guard during food preparation. A mask is not sufficient enough to cover beard. Food service worker was asked to wear beard guard. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet utensils stacked and stored on shelving. PIC unstacked utensils to allow them to air dry. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available to measure concentration level of sanitizer. Informed PIC to provide test strips to verify sanitizer's strength. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dirty paper towel and bathroom tissue all over the floor in toilet. Police up toilet paper and paper towel and keep toilet clean. PIC instructed food service employee to clean toilet, toilet was cleaned. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster closed when not in use to prevent uninvited rodents and insects from appearing on site. |