| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw eggs, doff gloves, and don new gloves and handle ready to eat food with no handwash. CDI: Employee doffed gloves, was educated by EHS on when to change gloves, and did so correctly the rest of the inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bar tender drain out celery from the bar with her bare hands. CDI: Manager corrected employee and had celery discarded. Manager educated employee on the need to wear gloves when handling ready to eat foods.
Observed employee place waffles with bare hands into the expo window. CDI: EHS alerted PIC who directed employee to discard waffles and educated him on the need to wear gloves when handling ready to eat foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line near hot box blocked with sanitizer bucket. CDI: Sanitizer bucket was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near office. PIC stated that they do not have a key for that paper towel dispenser and so have not been using the handsink. CDI: EHS reminded PIC that all handsinks that they were permitted with shall be accessible at all times. PIC and EHS discussed adding towels on the table beside the sink until a new dispenser can be provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee repeatedly adjust pants and then continue working with food with no glove change. CDI: Employee was corrected, doffed gloves and washed hands. Employee donned new gloves and was educated on proper times to wash hands. |
|
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 pink build up on chute. |
|
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 employee remove meatloaf from oven and when asked, stated that the product was finished cooking. Meatloaf (ground beef and pork) was below 155F. CDI: EHS inquired about procedures and employee stated that she does not temp them when they are completed, but goes by the corporate procedure provided. After discussing process further, employee was baking meatloaf at a lower temperature than what procedure stated. EHS educated employee on how to take temperatures of proteins to determine if they are completed cooking and meatloaf was cooked longer, exceeding the 155F required final cooking temperature. |
|
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 blueberry jam cooked yesterday at 47F in the middle and 40F on the outside of the large cambro. CDI: Product was voluntarily discarded. EHS reviewed procedures which include using an ice wand to cool. Observed beet puree cooling in prep top and reach in part of prep top at .03F/min in the first part of the cooling parameters. CDI: Product was relocated to a shallow pan and quickly cooled below 70F within 30 min and then cooled to 41F.
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 garlic buttermilk ranch that was prepared yesterday (with cooked garlic) at 43F in the middle and 40F on the outside of the large cambro. CDI: Product was voluntarily discarded. EHS reviewed procedures which do not include a cooling step for this product. Only the garlic going into the other ingredients is cooled before mixing. Product is blended in a robot coupe in small batches which could be causing the rise in temperature. Ensure product is properly cooled to 41F before long term storage. |
|
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 Upon entry to facility. PIC stated that the sauté prep cooler was not maintaining temps properly and that 10 min before EHS walked in for the inspection, he had adjusted it. All food was above 41F but cooled to 41F by end of inspection. Observed sweet potato pancake batter in prep top at the flat top station above 41F. CDI: EHS provided PIC with TPHC paperwork for this item. Paperwork was filled out. This item will be held on TPHC going forward. Observed chicken breading cooler at fry holding items above 41F. CDI: Cooler was turned down on line and was down to temp by end of inspection. All items were discarded at 3pm (4 hours, TPHC). REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 pickles in reach in cooler date marked for today when the only pickles in the facility are all date marked 5/24. Prep person who made the item was on site today and confirmed they are from 5/24. Facility uses prep and print for date marking and employee used a new sticker when the pickles were moved to a half pan for use for today. CDI: Product properly date marked for 5/24. EHS and PIC discussed ways to ensure initial prep date is carried through to all smaller containers. Overall facility has a strong date marking procedure in place. |
|
31
|
0
|
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 blueberry jam and garlic buttermilk ranch cooling in deep cambros, covered from the day before. CDI: Items voluntarily discarded. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 in use scoops for waffle batter stored in room temperature water on the line. CDI: Scoops were cleaned and placed in a dry pan. Observed handle of scoop in chicken breading Down in the breading. CDI: Handle moved out of product. REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying containers as they came out of the dish machine. CDI: Employee rewashed dishes. EHS instructed employee to no longer towel dry dishes. Dishes were air dried. REPEAT VIOLATION Employees attempted to mitigate issue by towel drying, however this is not approved. Points not escalated. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed light at front area of expo in need of replacing. Light was measured at 2.88 Foot Candles (FC) today. This is a food prep area and needs to have 50FC of light at least. REPEAT VIOLATION |