| 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 employee wash hands without using a clean barrier to turn the faucet off. Use a barrier such as a paper towel to turn the faucet off without recontaminating hands. CDI employee rewashed hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple food employees not washing hands before donning gloves. Ensure to properly wash hands before donning gloves. CDI by education. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese slices in the reach in unit uncovered. Observed turkey sausage container on top of pork sausages touching food and container of hashbrowns on top of bacon. Ensure food is not in contact with containers and are properly seperated and protected. CDI cheese slices were covered and containers of food were seperated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cracking raw shell eggs and then going to the walk in cooler without removing gloves and washing hands before returning to cook eggs. CDI food employee instructed to wash hands and glove useage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer in the 3 comp sink at 50 ppm. CDI QUAT sanitizer refilled to 200 ppm. |
|
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 alfalfa sprouts, turkey slices, spinach in prep unit and liquid eggs by grill all cold holding above 45F. Observed liquid eggs in the walk in cooler holding above 45F. See temp chart. CDI alfalfa sprouts, turkey slices, and spinach were moved into the walk in cooler and liquid eggs were placed on TPHC. PIC voluntarily discarded liquid egg continer from the walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pimento cheese and hard boiled egg container not date marked. CDI PIC added date label to container of pimento cheese and voluntarily discarded hard boiled eggs container.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of tuna salad, chicken salad, hummus, and sausage slices above the time and temperature combination (see temp chart). Ensure TCS food is held for no longer than 4 days if it is held above 41F. CDI PIC voluntarily discarded all food items out of temperature/time combination. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hash browns and eggs without proper start/discard time held on TPHC. Observed almond milk held on TPHC without written procedures. CDI PIC labeled start and discard time on hashbrown and eggs. TPHC document emailed to PIC for milk. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored at the 3 comp sink above clean drain board. CDI spray bottles moved. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing in the 3 comp sink with water temp below 110F. CDI PIC adjusted tankless water heater to increase hot water temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact sandwich press and deli meat slicer with food debris. Increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored beside single service articles and equipment. CDI drinks were moved to a designated area. |