| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(G) Person in charge shall ensure that employees are using proper methods to rapidly cool time and temperature control for safety foods (TCS foods) that are held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperature during cooling. Pf-EHS observed improper cooling methods for TCS foods in the cooling process. CDI- Cooling posters provided as well as discussion of cooling methods that would help them reach cooling parameters. If this violation continues, EHS may introduce a risk plan on cooling TCS foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed two of the three designated handwashing sinks supplied with hand sanitizer and not hand soap. CDI-PIC supplied hand soap to all handwashing sinks. REPEAT violation-EHS elected to take half points due to different code section violation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed a concentration of 0 in manual chlorine dish machine due to empty container. CDI-PIC replaced chlorine container and concentration was measured at 100 ppm. EHS tested machine, but did not observe the dish machine in-use. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
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 separate containers of couscous (hot to cold), feta cheese (ambient cooling), and sun dried tomatoes with freshly cut cherry tomatoes (ambient cooling) actively cooling in walk-in cooler not drop temperatures between initial temperature and second temperature. Each food item was stored together and stacked on top of one another and tightly covered with plastic wrap and metal lids. CDI-During discussion about cooling methods and parameters, PIC stated he will move the items to the reach-in freezer to rapidly cool. All items were prepared at 1:00 pm per food employee. REPEAT. If this violation continues, EHS may introduce a risk plan on cooling TCS foods. EHS offered to help train employees on proper cooling methods during a requested visit. |
|
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 a sanitizer bucket not labeled under prep table. CDI-PIC labeled bucket as sanitizer. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two containers of couscous, four containers of feta cheese (ambient cooling), and four containers of sun dried tomatoes with freshly cut cherry tomatoes actively cooling in walk-in cooler. Each food item was stored together and stacked on top of one another and tightly covered with plastic wrap and metal lids. CDI-During discussion about cooling methods and cooling parameters, PIC stated he will move the items to the reach-in freezer to rapidly cool. REPEAT. If this violation continues, EHS may introduce a risk plan on cooling TCS foods. EHS offered to help train employees on proper cooling methods and parameters during a requested visit. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 bottles of salad dressings and sauces (6) not labeled. Observed (3) bottles of oil not labeled on cook line. Observed (3) dry seasoning mixes not labeled on cook line. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop stored in raw lamb container with handle in contact of food. Store utensils so that handles are not in contact with food product. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins and plastic forks stored directly on ground under customer drink machine. CDI-PIC properly stored boxes. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to produce test stripes for in-use acid sanitizer. See violation #39. REPEAT. PIC stated they have ordered from their supplier but they do not currently have them. PIC stated they will continue to use chlorine to sanitize for which they have test stripes onsite. |