| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employee put come in from outside, put on gloves and go to prep food. EHS explained they need to wash hands first. Employee went to wash hands and turned off faucet with bare hands. CDI-EHS showed employee correct way to wash, they re-washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over RTE heavy cream and RTE chicken. CDI-PIC moved eggs to a bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee take soiled knives, wash them under hot water, wipe them on pants, then go to hang them up. CDI-PIC set aside to be washed, rinsed, sanitized.
PIC did not sign due to Covid Protocols |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 5 large plastic containers of rice with chicken and rice with lamb above 41F in the WIC. Found cabbage, curry and other sauces made from yesterday above 41F. Food from two days ago was in temp. CDI-PIC voluntarily discarded all food that was above 41F. EHS explained food needs to be cooled on metal sheet pans, or in smaller metal containers with lids off to cool. VR REQUIRED 9/5/2020 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed paneer and tomatoes sitting on counter above 50F. PIC explained they were about to be used for cooking. After 1 hr food employees still had not used food, CDI-EHS made employees put into freezer to cool down quickly. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of oven cleaner hanging over the back side of the chicken sink while chicken was thawing in it. CDI-PIC moved chemical to a chemical shelf. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed 5 large plastic containers of rice with chicken and rice with lamb above 41F in the WIC. Found cabbage, curry and other sauces made from yesterday above 41F. Food from two days ago was in temp. CDI-PIC voluntarily discarded all food that was above 41F. EHS explained food needs to be cooled on metal sheet pans, or in smaller metal containers with lids off to cool. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in box, outside of cold holding, underneath the 3-comp sink. CDI-PIC moved 1 box of chicken to chicken sink drain board, other chicken was put in collander and running water was added on it. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken sitting on floor thawing, both underneath the 3-comp drain board, and beside the handsink. PIC moved items. Observed food stored on floor in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives sitting on prep tops, underneath microwaves, underneath hot holding units, all soiled. PIC took itmes to be washed/rinsed/sanitized. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ObserVed clean utensils hanging over clean side of 3-comp sink, but the clean side of the sink was piled with dirty dishes, some dirty dishes within inches of clean utensils. PIC moved hanging, clean utensils. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC provided test strips, they were PH test strips and they explaiend they test them every other day. CDI-EHS explaiend PH strips are for testing foods (salsa, soups etc) not for testing QAT sanitizer. CDI-PIC provided correct strips. |
|
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. Obsevred food debris on walls behind prep sinks, in the cervices of the deli counter. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed can wash faucet leaking with bucket stored underneath it to catch the water. |