| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several food employees plating items for patient service adjusting masks without handwashing before resuming food service. Observed three drink station employee in Starbucks area come into kiosk to prepare beverages without first washing hands. CDI - Hands washed and PIC stated this need to be a trining session to remind staff when to wash hands. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food contact surface of tongs, tooth of table mounted can opener and sticker residue touching food contact surface of next stacked container in dish pit. CDI - These items sent to be cleaned. -1.5-
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside two microwaves currently not cleaned by staff inside dining room area. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked turkey cooled overnight at 43F this morning. CDI - PIC voluntarily discarded and added a new layer to the procedure to use thinner portions once turkey cooked and to use walk in freezer to help rapidly cool product. -1.5- |
|
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 time stamp on action station hot bar items reflecting 11AM in TPHC manual when current time is 10:38AM. CDI - PIC reminded staff to mark correct times in TPHC log beginning when first food placed in TPHC. -1- |
|
31
|
1
|
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 tightly wrapped cut lettuce, diced tomatoes and other TCS foods prepared this morning in the cooling process and sandwiches and salads cooling in customer case in salad station. CDI - PIC loosened wrapping and placed items in walk in cooler and freezer to rapidly cool. REPEAT -1- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH A FULL POINT DEDUCTION FOR THIS ITEM. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labels on individual slices of cakes for customer self-service missing allergens of concern. VR no later than 07/09/2021 to ensure labels reflect all required information. -2- REPEAT |
|
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 leak at condenser in walk in freezer with evidence of ice on top of foods below and water standing in bottom of salad prep in kitchen. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees wearing smart watches and with painted fingernails preparing food. CDI - PIC reminded staff to wear gloves if nail are artificial or painted. -.5- |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed fruit available for customer self-service declared clean by PIC with stickers present on outside. EHS discussed options of washing or providing signage instructing customer to wash before eating. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans and plastic bins in dish pit with 3-comp and in dish room with dish machine. -0- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed over stacked drinking cups in beverage station with lip area exposed to customer coughs, sneezes and other sources of contamination. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gaskets, on rack and interior of salad station stove. -0- |