| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employees turning off faucets at handsink with bare hands after washing. CDI-Correction of employee and hands were washed correctly. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee carrying tray of RTE sausage used bare hand to re-arrange on tray. CDI- patties touched by employee were voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Glass washer at bar not sanitizing. Tech called for service. Verification of service within 24 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods above 41 F in holding units. CDI-Mozzarella and feta cheese voluntarily discarded. Portioned sliced meats moved to walk-in for cooling. Slaw moved to walk-in for cooling. |
|
21
|
0
|
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: Found many small containers of TCS food in prep tops and reach-in portions not date marked. Food shall be date marked with date of initial prep regardless of size of container. Allowed to back date, with extensive discussion about date marking requirements. |
|
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:P Found pulled chicken cooked today at 58F in dense covered volume after 5 hours. Chicken spread on sheet tray and cooled to 42F in an hour, hash browns made today cooling in dense volume and covered container. Hummus made today cooling in dense, covered volume.- all spread out on sheet trays in walk-in. Foods began cooling at accelerated rate to gain compliance with cooling parameters. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and container of white substance not labeled as to identity. |
|
37
|
1
|
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. Box of powdered sugar on floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth on cutting boards.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. |