| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed a food employee cracking and handling raw eggs then changing gloves/attempting to touch other food without washing hands in between. CDI. Employee educated on when to wash. Repeat violation. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs observed above ready to eat coleslaw, raw fish observed above ready to eat hashbrowns, and raw pooled eggs observed above ready to eat ham and mushrooms. CDI. Foods rearranged. Full points will be deducted if repeated on next inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee observed cracking raw eggs then attempting to proceed with other activities without changing gloves. CDI. Employee educated and gloves changed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A stack of clean bowls observed with food debris on inside. CDI. Taken to dish machine machine to be rewashed. All other clean dishes checked were clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Vegetable soup, macaroni salad, tuna salad, and chicken salad observed cooling in WIC overnight above 41F. CDI. Discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two sausage patties observed hot holding below 135F. CDI. Discarded. All other hot holding observed sufficient. |
|
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 All food items checked in prep flip top unit observed cold holding above 41F. Food that had been in unit for 4 hours or more were voluntary discarded by PIC. Other food items moved to adequate refrigeration. Repeat violation. Full points taken due to second consecutive repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 A few food items in walk-in cooler and reach-in coolers observed without date marking. One pan of food observed with expired date marking. CDI. Items discarded voluntarily by PIC. Repeat violation. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu observed with proper consumer advisory reminder & properly denoted items such as hamburgers, eggs, and London broil, but also observed items such as chicken, shrimp, and fish denoted as undercooked on menu that are not offered under final cook temperature upon request. EHS will verify no later than 8/26/21 that menu has been corrected. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of degreaser observed without proper label. CDI. Labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 A few food items observed cooling with tight lids in large portions in walk-in cooler overnight. PIC educated about proper cooling methods. CDI.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler and reach in cooler observed not adequately cold holding food items. EHS will verify |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Country ham observed thawing on prep counter. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Scoop handles observed submerged in dry ingredients. |
|
42
|
0
|
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. Stacks of clean pans and cups observed wet stacked. |