| 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 food handler improperly wash their hands by turning off the faucet with their hands after washing. CDI- Food handler rewashed their hands properly. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers stored above RTE cut lettuce in WIC. CDI - Unwashed produce was relocated to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in knife sanitizing compartment reading 0 ppm. CDI - Sanitizer discarded and refilled with new sanitizer with proper concentrations.
**Provide the written procedures/protocol for this process, as well as the state approval letter, for future inspections. These can be found on the state website.** |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several food items at the sub prep line above 41F (sliced turkey, meatballs, provolone, chicken, veggie patties, shredded cheese, pepperjack cheese, and cut trio) and several foods in Walkin cooler above 41F (chicken, tomatoes, steak). CDI - All items voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed several foods improperly cooling in WIC with plastic wrap, lids, and stacked and were prepped between 730AM-9AM this morning. CDI- All items voluntarily discarded. Discussed proper cooling procedures with PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk box of olives and pickles on the floor under the storage shelf. |
|
38
|
0.50
|
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 employee wearing a watch while prepping food.
2-402.11 Effectiveness-Hair Restraints - C Observed food handlers without hair restraints. |
|
42
|
0
|
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 pitcher and single service clam shells stored next to the handsink exposed to splash. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on drainboard of food prep sink. |