| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
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 positioning dessert slices onto plate with bare hands. CDI- discarded affected dessert. Discussion with PIC. Employee put on gloves to continue. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Handsink at dish pit with no hand drying means. Towel dispenser damaged. Sign on handsink "Do not use". CDI- paper towels provided and placed for access.. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausages holding at grill 112F. Pizza sauce holding at Pizza Station warmer 94 F. Turkey sausage holding at patient plating 131F. CDI- sausages at grill discarded voluntarily. Pizza sauce reheated to 170 F on stovetop. Turkey sausage reheated to 165 F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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. -PPf: Opened hummus not dated. Opened cottage cheese and hummus where staff could not say when they were opened. Mac and cheeses with todays date that had been mixed, cooked, cooled. Staff stated mac and cheeses were not made today and could not say when. All voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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: Pizza sauce mixed at 7:00 am was 66F. At 9:00 sauce was 65F. Tightly covered, in dense volume in holding equipment. CDI- sauce taken to blast chiller for rapid cooling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed some water dispensing nozzles clogged in both dish machines. More frequent maintenance and cleaning of spray arms needed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leaking handsink near produce cooler. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female employee restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Refer to relevant items on Transitional Permit Non-Compliant list. Observed many items still not corrected. Non-compliant items on Transitional Permit must be corrected by end of day 11/28/2019. |