| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (G) (P) Employees were observed handling raw chicken to place in fryer, without washing hands or changing gloves was handling utensils used for RTE food. Food employees shall clean their hands and exposed portions of their arms specified under §2-301.12 immediately before engaging in food perpetrations including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when switching between working with raw food and working with ready to eat food. CDI- employee was asked to wash hands by PIC and put on new gloves and did so. Utensils were washed rinsed and sanitized.
2-301.15 Where to Wash (Pf) Employees were observed washing hands in the 3-comp sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facilities and may not clean their hands in a sink used for food perpetration or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simply liquid waste. CDI- employee rewashed hands in the hand sink. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) Employee was observed touching RTE fried chicken with their bare hands. Except when washing fruits and vegetables as specified under §3-302.12 or as specified in (D) and (E) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. CDI- employee was asked to wash hands and put on gloves and use utensils when working with RTE food, chicken was recooked. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 (A)(1)(b) Packaged and Unpackaged Food (P) - Separation, Packaging, and Segregation (P) Raw were observed being stored over RTE vegetables in the prep top. Food shall be protected from cross contamination by except as specified in (1)(d) below, separating raw animal foods during storage, preperation, holding, and display from raw RTE food including other raw animal foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as fruits and vegatables. CDI- eggs were moved and stored in a way to prevent contamination. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Food in 2 door upright cooler was cold holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C) of this section, TCS food shall be maintained 41F or less. CDI- food items that were above 45F were voluntarily discarded and food that was above 41 but under 45F was moved to WIC. Health department will be back within 3 days for a verification visit to make sure cooler has been fixed. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - A small container of powder substance and a larger container of a powder in the kitchen, as well as two large containers of sugar or salt near the walk in cooler were found without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- labels were added to each container. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 (A) (3) Food Storage - Preventing Contamination from the Premises (C) - Food in the walk in cooler and in the storage area were being stored on the floor. Except as specified in (B) and (C) of this section, food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI- food was moved 6 inches off the floor in the walk-in cooler and PIC will order shelves to keep food off of the floor in the storage areas. |
|
46
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitations (P) Employee was observed not removing gloves and washing hands and putting on new gloves in between change in use. If used, single-use gloves shall be used for only one task such as working with RTE food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee was asked to remove gloves wash hands and put on new gloves. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) Good Repair and Proper Adjustment - Equipment (C) 2 door upright cooler was cold holding above 41F, and gasket around the WIC was damaged. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair or replace gasket and get the upright cooler serviced. |