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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handsink near large ice machine blocked with soiled rags and metal items. CDI- PIC removed the items. EHS informed PIC all handsinks must only be used for hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed minor black build up on inside/top of ice machine. Also observed minor pink build up on ice the inside of the ice shoot in the lobby. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cut lettuce (50F), shredded lettuce (57F), and salads (47F) all cooling for 2 hours according to the PIC inside of prep units and reach in coolers. After 30 minutes the cut lettuce (50F), shredded lettuce (57F), and salads (47F) were still at the same temp. No cooling occurred. CDI- PIC was able to move all items to the walk in cooler, uncovered, to quickly cool. At the end of the inspection all items were cooled. NOTE: EHS provided PIC with a MCPHD cooling parameter/method poster. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf -REPEAT- Observed cheese holding on tempering procedures, not labeled with time removed from temperature control. 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 cut lettuce, shredded lettuce, and salads all not meet proper cooling parameters before being placed into service. CDI- PIC was able to move all items, that were covered and not meeting cooling parameters, to the walk in uncovered to quickly cool. NOTE: EHS provided PIC with a MCPHD cooling method poster. |
|
38
|
0
|
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 several employees preparing RTE foods while wearing bracelets on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing RTE foods, with long hair, however, without a proper head cover. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed soap dispenser near office, with soap, however not functioning. An employee replaced the item by the end of the inspection. |
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