| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present in unit during inspection. PIC, Madison, is not a certified manager. REPEAT |
|
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 employee wash hands and then used freshly cleaned hands to turn off faucets without the use of a barrier. CDI - EHS coached to use paper towel to turn off faucets after hands are cleaned. Hands re-washed. |
|
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 chair pushed in front of hand sink at front counter area and bulk box of bathroom tissue in front of back of house hand sink blocking access. CDI - both items removed. Do not block access to hand sinks. Hand sinks must be available for use at all times. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup and splatter on interior food contact surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 open oat milk cooling in reach in at 49f still at 49f after 20 minutes. 0 degree cooling rate. CDI - open oat milk relocated to upright cooler in back to quickly chill. Once nut milk products are opened, they must be cooled to 41f or lower within 4 hours. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical labeled as bleach solution actually holding ammonia based chemical. CDI - PIC discarded. All chemicals must be labeled as to contents. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed open nut milks cooling from ambient in front line service cooler with elevated temperatures. CDI - open nut milks relocated to back area upright cooler to chill quickly. PIC noted that they pre-chill a few containers in the same service unit unit prior to opening them for use. EHS recommends pre-chilling more product in back of house cooler to ensure items can reach 41f prior to placing into front line service coolers which are in heavy use and not intended to be used for cooling. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee assembling sandwich wearing bracelet on wrist. Remove jewelry from arms while handling food. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment in both front of house and back of house areas. No containers of sanitizer solution available for use with wiping cloths. Once a wiping cloth has been used, place it into sanitizer at the proper concentration if it will be re-used or remove it to soiled linen receptacle. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed fork used to stir shell eggs before cooking sitting in cup of standing water on countertop. Do not store utensils in standing room temperature water. REPEAT - no point escalation as ice scoop observed properly stored during visit. |