| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting above packaged dry foods. CDI-PIC voluntarily discarded. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC ham, then heat it up and put it in the HH, and put the other ham back in the container. CDI-EHS intervened and the employee voluntarily discarded the HH ham and the ham in the container. |
|
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 ice chute with black build-up.
PIC did not sign due to Covid protocols. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs at 57F sitting on the counter. Observed gravy in the stand up unit at 60F. Food employee said they had put hot water in it this morning. CDI-Eggs were voluntarily discarded and the gravy was put in the WIC to cool. PIC said they normally put the eggs on time or keep them in the reach in, EHS saw neither of those procedures. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed american cheese on the counter, and PIC said they use time for this product. PIC did nto have written time procedures. They did have time stamps. VR REQUIRED 5/24/2021. REPEAT-lettuce last time |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the sink above 400PPM. Food employee who is in charge of chemicals did not realize this was high. CDI-EHS ran a new batch of sanitizer and showed how to properly check sanitizer, and when/how to dilute. |
|
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 gravy at 60F in the stand up unit, gravy was in a plastic container with lid on. CDI-EHS uncovered and had employee move to the WIC. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all coffee and latte machine with pink/black build-up. Observed a coffee tray with pink pink up. Observed gaskets with food debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed 2 phones sitting on the counter. CDI-Employee took phones and moved them to the back. |