| 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 dishwasher go from dirty dishes to clean dishes without a handwash. EHS did notice the majority of the time they did wash hands in between, only half points taken. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and limes stored over RTE thawing foods, and beer. CDI-PIC changed storage order and put RTE above unwashed. |
|
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 with black build-up on the underside of the rack. Needs to remain clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 sauce at 70F, lettuce at 60F, both in plastic containers with lids on it. Foods moved 0F/1hr. Not an appropriate cooling rate. CDI-PIC moved sauce to a metal container and added ice around them, leaving lid open. PIC added ice to the salad. REPEAT. VR REQUIRED 7/16/2021. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce at Hotwell at 117F. PIC said they had cooked this within 20mins and put it in the hotwell. CDI-EHS explained holding temps and they reheated it in the oven to 170F. PIC said they heat it there normally but don't check temps. PIC did know some cooking temps. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the prep line above 41F: feta, chicken breaast, ham, tomatoes, pasta. PIC said they have been rotating through the food recently. CDI-PIC took all items back to the WIC to cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 facility using time (which they normally do) with a log that had stopped at 6/20. PIC said the printer hasn't been working. CDI-PIC handmade time logs. VR REQUIRED 7/16/2021. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 sauce and lettuce in closed, large, plastic containers, cooling with the lids on. CDI-PIC opened lids and let food cool properly. PIC added ice to both products to help cool. VR REQUIRED 7/16/2021. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop sitting directly on top of the ice machine. CDI-PIC provided metal container. |