| 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 wash hands for 5 seconds and turned off faucet with bare hands. CDI: EHS intervened and had employee rewash hands for 15 secs and turned off faucet with a barrier without recontaminating the hands. -2- |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast cooked to 145F and placed for hot holding. EHS asked PIC what temperature do they cook chicken to and was given an answer of 145F, 155F, and around 160F. EHS educated on why chicken must be 165F in order to be fully cooked and safe to consume. CDI: PIC had employee recook the chicken breast. EHS verified temperature of chicken breast at 190F. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties at 125F. CDI: PIC reheated patties to 167F. -0- |
|
21
|
0
|
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 salad bowls with no date mark. PIC stated salad bowls were made today. CDI: PIC dated. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 boxes of raw frozen chicken in the walk in freezer stored on the floor of the walk in freezer. CDI: PIC rearranged storage. -0- |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food with no hair restraint. REPEAT VIOLATION -1- |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plastic jugs stored on the floor in the walk in freezer. CDI: PIC rearranged storage. REPEAT VIOLATION -1- |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of the dumpster open. REPEAT VIOLATION -1- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceilings around the grill station and under the hood system by the biscuit station. Clean as needed to avoid food contamination. -0- |