| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no managerial control over cold holding, reheat temperatures, and handwashing. |
|
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 employees washing hands for less than 10 seconds and not using barrier to turn off faucet. CDI hands rewashed.
2-301.14 When to Wash - P. Observed employee handle raw chicken and put on gloves to handle RTE food, employee use glove to handle raw chicken, take off one glove and switch to new ones without washing hands. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when damaged, soiled, or task changes. Observed all employees working with torn gloves, use gloves to touch phone, clothes, personal drink, and garbag bin and return to food prep. CDI gloves changed and hands washed. Observed employee cleaning and leave line to grab boxes and continue to use same gloves. CDI gloves changed and hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken box stored on top of box of potatoes in back prep area. CDI box moved. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage.
Observed thermometer used to check food temperatures without cleaning. CDI item cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed chili (110), buffalo chicken dip (123), and beer cheese (84) in two separate wells that was not at 135F after 2 hours. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed reach in unit ambient air at 50F and holding food items at 42-54F. Unit did not drop in temperature during visit. CDI prepared items above 45F voluntarily discarded and items 45F or below changed to 4 day shelf life. Temps in temp chart. Refrigeration repair person on site to check unit and fix unit. Observed multiple items on prep line above 45F and two boxes of raw chicken sitting out on a milk crate during service. CDI items moved to walk in unit or voluntarily discarded. Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 slice beef with a 10 day shelf life. CDI items discarded. Follow up to ensure dates changed. Observed pepperoni in freezer with 30 day shelf life. Told PIC once pulled from freezer only allowed 7 days or can get a product information to prove item is nonTCS.
Observed lettuce, pico, corn and black bean salsa, cheese, 6 containers of leftover hot food from yesterday, and boiled eggs that were not date marked. CDI items labeled. |
|
31
|
0
|
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 lettuce and diced tomatoes that was covered and cooling in plastic containers in walk in unit that was not fully functional. CDI |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed dial thermometer used to check all food items including thin pieces of lettuce. Verification required. |
|
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 boxes of mayo containers on floor in dry storage. |
|
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.
Observed plastic containers and metal serving trays that were wet stacked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed walk in unit that was inoperable and unable to maintain temperature. Had repair person on site to fix issue. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee phone stored on rack with multi use utensil, employee food stored with dry storage items, and personal drink placed on counter top. |