| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee canned drink stored above food prep area. Observed an employee in food prep eating. CDI- PIC moved canned drink and educated employee on where to eat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - In the employee male restroom there is no hand wash sign. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Separate the different types of raw animal foods. -P- Observed raw ground turkey stored above raw ground beef. Observed raw ground turkey stored above RTE smoked sausages. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
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 roast beef cooling wrapped in a reach in cooler not meet a proper cooling rate during the inspection. Also observed chicken salad and tuna salad not meet proper cooling rates. See temp chart. CDI- PIC had an employee item uncovered and placed into the walk in freezer to quickly cool. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Eggs, turkey sausage, pork sausage, ground beef, and potatoes above 135F, see temp chart. CDI- PIC had employee reheat to at least 165F. |
|
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 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 three large containers of mac n cheese, green beans, and soup in the wic on a speed rack without a proper date mark. CDI- PIC voluntarily discarded items. PIC stated items were from yesterday. NOTE: no point deduction occurred since all other TCS/Rte foods in large quantities were properly date marked. |
|
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 roast beef, chicken salad, and tuna salad all not meet proper cooling rates during the inspection. Observed items tightly wrapped and sealed. Also observed diced egg, cut tomatoes, sliced turkey, sliced ham, shredded cheese, and cut lettuce all tightly sealed and attempting to cool from ambient air. CDI- PIC voluntarily discarded items that did not meet proper cooling rate or parameter and uncovered all other items to quickly cool in the WIC or WIF. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the kitchen. |
|
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 containers of cooking oil and barbecue sauce stored on the floor. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee handling clean food contact surfaces and equipment without a head cover. CDI- PIC had employee don hat and wash hands to return back to work. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed in use wiping cloths stored in soapy water. - CDI- PIC educated on how to store cloths and voluntarily discarded/changed soapy water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans and plastic containers stored wet. CDI- PIC corrected violation during the inspection. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed in use hoses and hose bibs without proper back flow prevention devices. A VR will occur no later than 8/21/21 to ensure back flow prevention device are provided. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed prep line hand sink without a trash can. |