| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- (C)- Employees observed eating at back prep sink, with coffee sitting on top of rack containing "clean" equiptment such as deli slicer with cutting boards directly below it. Employees shall eat, drink, or use any form of tobacco only in DESIGNATED AREAS and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)- Employees were seen turning off faucets with bare hands before returning to food prep as well as using only cold water when washing hands. Also observe employee turning off faucet with paper towel but when they went to get paper towel they used their clean hands to operate the dispenser.
FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;
(3) Rub together vigorously for at least 10 to 15 seconds while: Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;
(4) Thoroughly rinse under clean, running warm water
(5) Immediately follow the cleaning procedure with thorough drying using a method.
TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
CDI- Corrected employees and walked employees through proper handwashing procedure.
2-301.14 When to Wash-(P)- Employee was eating food, then returned to immediately handling food without washing hands between. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI- Corrected employees and had employee wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Knife block that clean knives were stored on and shelving that utensils were stored on directly were heavily soiled as well as can opener blades on both can openers and the deli slicer that was not in use also had visible debris on the blade.Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - All items were placed in dishmachine and washed, rinsed and sanitized as well as PIC was advised to clean shelving and knife block. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Multiple items being held in back hot box, stove top and prep tables below 135F. PIC stated "The Bryan Center wants the items room temperature", REHS informed them it was their job to keep foods at safe temperatures between delivery to control bacterial growth. Keep hot hold TCS foods 135F and above. CDI- PIC reheated items to above 165F and corrected Hot Box temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Chicken that had been delivered earlier this morning (not observed) was holding between 45-50F, cheese that had been delivered this morning was also holding above 41F however unit ambient was also 50F. Keep cold hold TCS foods 41F and below. CDI - All items were vented to adequately cool back to temp rapidly and cheese and other products were removed from cooler that was not functioning properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -(Pf)- Multiple items throuhgout facility such as heavy cream, cut tomatos, rice, mac and cheese, chicken were all in various coolers without adequate date marking. (A) Food that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI- PIC properly dated items as they were pointed out. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing-(C)- Clean utensils were observed stored on dirty shelving, soiled holding racks (the scoops) and soiled knife blocks. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean spaces where utensils are stored frequently as well to prevent them from contaminating clean utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) -REPEAT- Observed BOTH gaskets torn at the 2 door cooler next to the hotbox. Two separate cooler units were also either 1. completely non functional or 2. not holding adequate temperature. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair, replace or remove items noted. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) - REPEAT- Observed quat sanitizer test strips expired since 2024. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. -CDI- REHS provided a long line of new test strips.
4-501.14 Warewashing Equipment, Cleaning Frequency (C)- Dish machine is heavily soiled with significant build-up inside and out. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, FOODS, or LINENS; shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
Clean dishmachine more frequently to prevent build-up and accumulation of debris. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.11 Backflow Prevention (P)- Dishmachine drain lines for machine as well as for dish "rinse" station on unit are both below flood rim and sitting in floor drain. Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. Drains should have a MINIMUM 1inch AIR GAP between top of floor drain flood rim) and drain pipe. REHS will return within 3 days to verify air gap has been established. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT- Observed debris build-up on the floor tiles and baseboard around the dish machine area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- There employee clothes observed stored on top of clean, stored utensils and equiptment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |