| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 turn off faucet with bare hands, one of the employees did not scrub hands for 20 seconds. CDI- Educated employees on proper handwash procedure, a rewash was done for both employees.
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee touch trash can and proceed to don gloves without a proper handwash. CDI- Educated employee on doing a handwash anytime they complete an activity that contaminates the hands. A handwash was done. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed tomato and cucumber mix drop 1 degree in 27 mins (0.03 rate per minute, rate needs to be 0.54). CDI- Mix dropped to 41F after temperature was taken a second time. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed taziki and harissa yogurt sauce on front line above 41F. PIC stated that facility discards sauces after 4 hours, there was no documentation of this procedure. Sauces were bought to front line around 9:30am. CDI- Sauces were discarded. Facility will continue to use TPHC, EHS provided PIC with document and explained proper procedure. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
-Repeat Violation, 0.5 pts- 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 tomato and cucumber mix inside of wic cooling covered up. Limited air flow due to double stacking of other sheet pans and plastic covering. CDI- Moving forward facility will uncover items and put them inside of ice baths during cooling. Mix temperature was 41F after a second reading. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed seasonings and dry goods not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed three dented cans being stored in same area as cans that are going to be used by facility. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
-Repeat Violation, Full Points 1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking throughout clean dish area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
-Repeat Violation, 0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed to go trays being stored with food area facing up. Trays should be stored facing down to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-501.11 Maintain equipment in good repair.
Observed split gaskets in prep coolers in the following locations: to go prep cooler and cook line prep cooler. Gaskets need to be replaced. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Gaskets in front prep cooler need to be cleaned. |