| 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 uncovered employee drink stored on prep surface of kitchen. CDI: drink was discarded. |
|
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. -P. Observed employee use cell phone with gloves on and continue to handling food after cell phone use without changing gloves and properly washing hands. CDI: gloves were removed; education provided; hands were properly washed.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed employee use knife to cut into cucumber that still had plastic on. Employee did not wash knife before using it to sliced cucumber again after plastic was removed. CDI: knife was washed properly; education provided.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some food uncovered inside the walk-in cooler that was not in the cooling process. CDI: food was properly covered.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed boiled eggs and tomatoes being prepared at 3-comp sink while dirty dishes were in sink. CDI: discussion with PIC to use available prep sink for preparation of food. |
|
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 soiled plastic lids stored inside sanitizing basin of 3-compartment sink. CDI: lids were removed and stored inside wash water. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed TPHC times not being documented properly. Time was marked for a later time when TPHC hadn’t started. Discussion with PIC that time starts when that item leaves temperature control. CDI: times were marked properly. |
|
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 several items inside pizza prep cooler after prep drawers including broccoli, cooked peppers not being cooled back down prior to placing back in the units. Observed large container of penne pasta and sliced tomatoes cooling while tightly covered inside walk-in cooler. After 2nd cooling temp check items only went down by 1 - 2 degrees within 50 minutes. CDI: had PIC uncover items and separate into shallow portions. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside prep coolers. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces while not in use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 spoon handle stored in direct contact with ricotta cheese. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked on shelf next to pizza conveyer oven. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep surface inside kitchen. |