| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees use bare hands to turn off faucet and/or wash hands for less than 15 seconds. CDI: PIC or EHS stopped employees and had them re-wash hands properly. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a badly dented and leaking can of beans on can rack. CDI: Can of beans voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored in drawer over top of steaks/fish. CDI: Ground beef relocated to bottom drawer beneath steaks/fish. |
|
14
|
1.50
|
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 several utensils (veggie dicers, tongs, metal pans, etc) with visible food residue or sticker residue left on them after warewashing. CDI: All soiled utensils returned to dish pit for proper warewashing.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed booster heater not functional during inspection. CDI: Machine switched to chemical mode and supplied with bleach. Machine procuced a 50 ppm chlorine residual. PIC made call for maintainence during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance, as facility intends to use machine for high temp sanitization. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top units (see temperature chart) on cook line holding above 45F. PIC discovered that metal dividers were left in units and were restricting air flow to product in top of unit. Some foods were also overstacked in units. CDI: All out of temperature items were removed and sent to walk in for rapid cooling and metal dividers were removed from each unit. |
|
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 cooked chicken wings cooling in tightly packed plastic bags ina deep plastic tub in walk in. PIC stated that the proper procedure is to use a sheet pan for cooling wings. CDI: Wings rotated to the top of speed rack and bags vented to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of liquids and spices with no labels. CDI: Labelled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in prep area reading less than 100 ppm QAC while employee was using it for wiping prep table. CDI: Bucket refilled with sanitizer reading 200 ppm QAC.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket by breading station sitting on the floor. CDI: Bucket elevated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal and plastic pans wet stacked on drying racks. |