| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage store on cart with food. CDI- discarded |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed mutliple task/glove changes with no hand washing. CDI- PIC coached |
|
13
|
1.50
|
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. -PObserved mutliple task/glove changes with no hand washing. CDI- PIC coached
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above open cheese container. CDI- reorganized |
|
14
|
1.50
|
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 multiple utensils stored as clean with slight debris missed during washing. CDI- removed to re-clean |
|
18
|
1.50
|
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 shredded cheese and taboulleh with sliced tomatoes cooling in covered bus tubs cooling at 61F and cooked grain at 72F. Follow up temps at 30 min 61F and 70F respectively. CDI- removed to freezer |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all multiple TCS foods in main front line prep unit as well as multiple undercounter cold hold units at 43-53F. CDI- immediate discard or removed to walk in to cool. |
|
31
|
0.50
|
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 multiple TCS foods cooling in closed plastic containers. CDI- opened or removed to metal pans |
|
37
|
1
|
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 multiple foods in bags stored on floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed front prep unit cold holding no foods at 41F or colder. VR |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine; the sanitizer used in the dishmachine |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-502.11 Frequency-Removal - C Observed trash; specifically cardboard boxes piled up in reare kitchen, contributing to lack of food prep space. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C Observed insufficient lightin throughout rear kitchen. |