| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands without scrubbing for 10-15 seconds. CDI - Employee rewashed their hands. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat foods in the walk-in cooler. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding at 100 degrees. Repeat |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS food items in the prep unit and other items on ice were above 41 but less than 70 degrees. CDI items discarded and fresh items placed in unit to start time. Verification required.
Observed an unsalted chipotle butter mixture sitting above fry station at 70 degrees. CDI - Items were discarded.Repeatr. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf Reduced oxygen packaging cooked meats, chicken, gravy, and sauces were labeled for more than 48 hours due to discard being “end of day” on the second day instead of the 48 hour time expiration. CDI time stamps changed to reflect 48hrs. Verification required for sticker labels. Observed gravy that was not labeled with 48 hour label and other bags that have date stickers but information rubbed off and unable to determine product date and time stamps. CDI product discarded. Observed facility processing brisket to place in bag for cook chill process and brisket was between 145-90F. CDI product placed in oven to reheat prior to bagging. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish in the walk-in cooler in closed ROP packages. CDI items opened. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with jewelry on hands and wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a prep cooler unable to maintain TCS food items at 41 degrees or less. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Chlorine test strips missing. Verification required. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing door on the dumpster. |