| 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 employee bus tables and then immediately don gloves and work with ready to eat food. CDI: Employee washed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves several times without washing hands. CDI: Employee washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in prep kitchen and execution kitchen blocked by trash can and towel bin. CDI: Sinks unblocked. REPEAT VIOLATION
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at library lounge kitchen or bar. CDI: Paper towels provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in library lounge kitchen. CDI: Soap provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat items in execution kitchen, library kitchen reach in and in prep kitchen reach ins. CDI: Items reorganized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in library lounge with black build up. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler in execution kitchen holding items above 41F. CDI: All TCS items were voluntarily discarded. Observed reach in cooler in library lounge holding above 41F. CDI: All TCS items were voluntarily discarded. REPEAT VIOLATION |
|
21
|
1.50
|
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 Observed no date mark on opened almond milk, or ricotta cheese. CDI: Items voluntarily discarded.
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 lemon cream from 6/26, tomato gastric from 6/22, gumbo from 6/23, and carrot soup from 6/22. CDI: Lemon cream was voluntarily discarded. Other items PIC stated were pulled from the freezer yesterday and therefore were properly date marked. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed egg white frittata, quiche, and omelette Lorriane on menu asterisked when they are fully cooked. CDI: Menus changed. REPEAT VIOLATION Previous violation corrected. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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 ice wand in reach in freezer with food contact surface directly on shelving and unprotected. |
|
45
|
0
|
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 damaged reach in cooler gasket in upstairs library right side reach in. |