| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager present upon arrival at location and for significant portion of visit. Certified manager arrived later into visit. Ensure a certified food protection manager is present anytime food is being handled. REPEAT |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee removed soiled gloves after handling soiled dishes and then don new gloves to handle clean items with no associated hand washing. CDI - EHS directed employee to wash hands. Hands washed and gloves changed. When changing tasks and changing gloves, ensure hands are washed before donning clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing signs present in restrooms used by employees. Signs provided by EHS during inspection although facility may post handwashing reminder sign of thier choice. |
|
14
|
0
|
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 dried food residue present on can opener blade and dried debris on dicer block and blade. CDI - PIC removed to dish for recleaning. Ensure food contact equipment is clean before storing. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front line cooler holding TCS foods including sandwiches at 58f, salads at 59f and turkey bowls at 57f. CDI - PIC discarded. Unit with zoned air flow and ambient air temperature varying from 50f on top shelf to 38f on bottom shelf needs repair. Do not store TCS foods in display cooler until repaired and holding foods at 41f or lower. REPEAT Verification Required within 10 days.
Continued non-compliance with cold holding standards may result in permit action. |
|
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 packages of portioned prepared cooked chicken cooling sealed into storage bags and tightly packed into plastic lexan pan in prep top unit. CDI - PIC spread onto sheet pan and placed into walk in cooler to quickly chill before placing back into prep top. Use a method to quickly cool foods to 41f or lower before placing into service units. REPEAT |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed commercially packaged foods thawing in standing water in food prep sink. Use an approved method such as thawing in the cooler or thaw under flowing water less than 70f. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed walk in freezer bottom shelving holding food items not 6 inches off of floor. Repair such that foods are stored at least 6 inches off of floor.
3-305.12 Food Storage, Prohibited Areas - C Observed frozen condensation drip accumulation on exteriors of food packages in walk in freezer. Do not store food under condensation drips. |
|
38
|
0.50
|
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 wearing food handler gloves preparing food with watch on wrist. Remove jewelry items including watches from arms when wearing gloves and preparing food. REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service food containers stored directly on floor in detached storage room. Store single service items at least 6 inches off of the floor to prevent contamination. REPEAT |