| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- REPEAT- Observed PIC handle payment kiosk and don gloves to prep RTE foods without a hand wash. Observed PIC handle trash and don gloves with out a hand wash. CDI- Education was provided on when and how to wash hands. After instruction was provided EHS observed proper hand washing.
NOTE: No signature occurred due to covid19, however, PIC ADIL IBRAR and FAWAD were present during the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF 5-205.11 Maintain access to handsinks. -Pf- Observed hand sink with hot water above 160F. Employees and EHS were unable to wash hands properly. PIC voluntarily closed to address the violation. A VR will occur no later than 8/7/20 to ensure the violation is corrected. PIC may provide proof of water temp to return back to work prior to visit. |
|
18
|
1.50
|
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 cheese (52F), cut tomatoes (71F), and raw chicken (55F) all not meet proper cooling parameters. PIC stated items were brought from the commissary at 3PM. EHS observed items to not cool at all from first temp taken. CDI- PIC voluntarily discarded the items. |
|
22
|
1
|
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 cut lettuce and cut tomatoes on TPHC with written documentation however PIC did not have correct start and end time written down. CDI- PIC correctly documented start and end time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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- Observed chicken, cut tomatoes, and cheese all not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. EHS explained how to properly cool TCS foods at the commissary. Per permit conditions TCS foods must be cooled at the commissary. |
|
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 rice in cooker and peta bread stored on the floor. |
|
38
|
0
|
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 employee preparing RTE foods while wearing a bracelet on the wrist. |
|
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. - Observed rice scoop handle stored in the rice. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed low boy cooler handle and gasket in need of replacement or repair. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no cold water pressure any fixture. PIC voluntarily closed. A VR will occur no later than 8/7/20 to ensure cold running water is provided. |