| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (C) Cleaning Procedure (C) - To avoid recontaminating their hands, food employees may use a disposable paper towel when shutting off handwashing sink faucets.
-Employee at grill disposed of gloves, and went to wash hands. Employee shut off faucet handle before returning to grill to don new gloves and continue food prep.
2-301.14 When to Wash (P) - Food employees shall clean their hands immediately before engaging in food preparation including working with exposed food and after handling soiled equipment or utensils as specified in 2-301.12.
-Food employee shut off handwashing sink faucet before returning to food prep at the grill and donning new gloves.
*CDI- REHSI instructed employee to rewash hands and reminded them to shut off the handwash sink with a paper towel. Employee discarded gloves, washed hands, and donned new gloves.
**2 points |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
Repeat
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency (C)- Food that is not TCS such as ice machines shall be cleaned at a frequency necessary to prevent accumulation of suspected microbial growth.
-Suspected microbial growth on the ice shield of the ice machine. PIC stated that ice machine gets cleaned once a month.
**3 points. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 (B) Cooling (P) - Temperature control for safety (TCS) food shall be cooled within 4 hours or less if prepared from ingredients at ambient temperature.
-Multiple cambros of shredded lettuce in deli prep cooler had a temperature of 56F-57F at 11:10 with only 1 hour left to cool.
-Cambros were moved to WIC and temped 20 minutes later with a temperature of 54F-57F at 11:30.
-Instructed employees to add ice to the lettuce and after 35 minutes final temperatures of each Cambro were 47F, 41F, 47F, and 41F.
*CDI- Shredded lettuce were moved to WIC, then put in an ice bath, and shredded lettuce that had missed 41F at the 4 hour mark were voluntarily discarded.
**1.5 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)- TCS food shall be maintained at 41F or less.
-Slices of Roast Beef in WIC with a temperature of 47F and had been in the WIC for a few days according to PIC.
-Cut Salami and Capricola in WIC at 45F were in there since yesterday.
-Whole cuts of meat in WIC were 43F-45F
-Whole meats are near the door of the WIC, and the vents of the WIC face the vegetables instead of the TCS deli meats.
*CDI- Slices of roast beef were voluntarily discarded, whole cuts of meat were moved to RIFs to cool down to 41F. WIC was reorganized by REHSI and employees.
**3 points |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat
3-501.15 Cooling Methods (Pf)- Cooling shall be accomplished within time and temperature criteria specified in 3-501.14 by placing the food in shallow pans, adding ice as an ingredient, or separating food into smaller or thinner portions.
-Four cambros of shredded lettuce were placed in Deli Cooler about 3 hours before inspection and were temped at 57F . Lettuce is cut at ambient and put into a very deep container to cool in the deli cooler.
*CDI- Recommended adding ice as an ingredient for the shredded lettuce to cool more effectively. Additionally, recommended the use of smaller pans and thinner portions for lettuce. Shredded lettuce was moved to WIC, and after some time lettuce was placed into ice baths. At the four hour mark, lettuce that had failed to reach 41F was voluntarily discarded.
**1 point |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Working containers holding food that are removed from original packaging shall be identified with the common name of the food.
-Sauces in prep top have no label next to grill.
*1 points |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in a state of good repair.
-Deli display case unit has damage to the inside of the unit; standing water is in the that unit.
-Coils are freezing on deli meat cooler.
*1 point |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue.
-Bottom of deli display case has a heavy accumulation of food debris.
-Racks in deli display case have a build up of food grime and debris.
-Back of prep top has suspected microbial growth especially by the vents of unit.
*1 points |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep clean.
-Ceiling in the food prep area has an accumulation of grease and dust.
-The floor has a build up of food debris throughout the food prep area especially under the equipment.
-Vents over prep sink area has an accumulation of dust.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Physical facilities shall be maintained in good repair.
-Wall trim by prep sink and three comp sink is damaged and separated from the wall.
6-501.16 Drying Mops (C) - After use, mops shall be placed in a position that allows them to air-dry without soiling walls and equipment.
-Mops by ice machine are placed with mop head up.
*1 point |