| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 2 employees turn faucet off with their bare hands after washing their hands. CDI by instruction.
2-301.14 When to Wash - P - Observed employee handle container of raw chicken then proceed to handle clean equipment and food preparation without washing their hands. CDI by instruction. |
|
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 container stored on handwashing sink along prep line. CDI, container removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over fish in reach in freezer in kitchen. Observed raw beef and shrimp removed from commercial packaging and stored over ready to eat food in reach in freezer behind counter. CDI, foods relocated for proper storage. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pico and cheese cold held at 44 degrees F in bottom of prep unit. CDI, items voluntarily discarded by PIC. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
General Comment: 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P - Observed filet mignon on menu that PIC stated was cooked to order and may be undercooked. Facility serves older adults but is opening assisted living facility. CDI by instruction on requirements if serving a highly suseptible population. |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
General Comment: 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P - Observed filet mignon on menu that PIC stated was cooked to order and may be undercooked. Facility serves older adults but is opening assisted living facility. CDI by instruction on requirements if serving a highly suseptible population. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Observed chemicals stored on cambro equipment in dry storage room and butane fuel stored over food prep table in kitchen. CDI, chemicals relocated for proper storage. |
|
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 - Obeserved deep covered container of pasta cooling at 58 degrees F at 9:16am and at 58 degrees F at cooling parameter 2. CDI, pasta transferred to shallow uncovered container to rapidly cool in walk in cooler. |
|
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 watch worn on wrist of food employee. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on waist of food employee. Maintain in sanitizer in between uses. |
|
42
|
0.50
|
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 several containers being wet stacked on storage rack. |