| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees sweeping and mopping and begin to touch food and clean utensils without washing hands first. CDI-employees stopped and hands washed. |
|
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 slight build up on deli slicer. Observed dried food debris on can opener blade. CDI-equipment broken down and re-washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage cooked and cooled today at 86F in small cold hold cooler. PIC unable to determine when sausage began cooling. CDI- voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza dough topped with mozzarella on speed rack and cheese above 45F. PIC stated that during busy times, pizzas are loaded with cheese and stored on speed rack. EHS explained that cheese must stay at 45F and below or TPHC may be used for pre-loaded pizzas. PIC understood. EHS emailed TPHC procedure template. CDI-dough discarded. Observed a bottle of pesto containing oil and fresh garlic stored out of cooler. CDI-put into cooler, PIC stated pesto is stored in cooler at all times. |
|
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 several items cooling improperly such as sausage, chicken, and pizza sauce. Items cooling in cold hold units, deep portions, and tightly wrapped in plastic. CDI-sausage voluntarily discarded, sauce and chicken unwrapped, broken down into smaller portions and taken to walk in cooler to rapidly. All items cooled to 45F. |
|
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 food employees with wrist watches and bracelets. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored in water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean items stored on floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying just sanitized utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged plastic cutting board in use. PIC stated that plans are to put quartz in place of plastic cutting board. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF Observed chlorine test strips for all three chemical sanitizing dish machines washed out and unusable. VR. |