| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no certified food protection manager present at the time of inspection. PIC with very limited knowledge of food safety- did not know cooling parameters, cold holding procedures, TPHC, etc. |
|
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 food employee working at 3-vat sink come to front line, put on gloves, and begin to prepare salad for customer. CDI: EHS provided education and food employee washed hands and put on new gloves. |
|
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 several food employees change tasks without washing hands. CDI: EHS provided education on glove changing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean above prep table/sink soiled with food waste. CDI: Sent knives to be washed and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 sliced tomatoes cooling in walk-in cooler(WIC) that were not going to meet cooling parameters- tomatoes placed in WIC at approx. 9am and temped 43F at 1pm. Cooling procedure altered and product placed in freezer for rapid cooling. CDI: PIC removed plastic wrap and placed product in freezer. Product reached 41F. |
|
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 TCS foods in prep top being held above 41F with no TPHC procedures in place. Foods placed in prep top at 10am at 41F. CDI: PIC agreed to use TPHC and to discard food at 4pm. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed white bucket of solution used for soaking pizza label numbers with no label on it. CDI: PIC labeled bucket. |
|
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 sliced tomatoes cooling in WIC that were not meeting cooling parameters- 43F at end of 4 hour cooling period. Sliced tomatoes covered with plastic wrap during cooling. CDI: Education provided and PIC removed plastic wrap and placed product into freezer. Product cooled to 41F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of butter stored on prep top. CDI: PIC provided label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer bucket stored on floor next to prep top. |