| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then use freshly washed hands to turn off faucet without use of a barrier. CDI - PIC directed to re-wash hands and use paper towels to turn off faucet. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs laying directly on top of container of pasteurized liquid egg. CDI - eggs relocated away from pasteurized eggs. Do not store raw animal foods above other foods in coolers. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried organic buildup on blade. CDI - can opener returned to dish are for cleaning. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made breakfast sausage burritos removed from cooler and reheated in microwave then taken to heated cabinet for holding with internal temperature of 82f or lower. CDI- PIC returned to microwave and finished reheating to above 165f. EHS verified reheat temperature of 190f before placing into hot holding. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce at 52f and cut tomatoes at 49f ambient cooling in line reach in at 9:30 am . Both items placed into unit at 6:00 am. Items relocated to WIC to chill, however, neither item reached 41f within the 4 hour time. Lettuce was found to be at 50f and tomatoes found to be at 47f at 10:00 am. CDI - both items discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage burritos holding in tray in warming unit with temperatures less than 135f. CDI- burritos discarded. Maintain TCS foods in hot holding at 135f or higher. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low double door reach in cooler near grill area holding TCS foods including shredded lettuce and cut tomatoes above 41f. Ambient air temp of unit 50f. CDI - prepared pans of lettuce and tomato discarded. Unopened bags of lettuce placed into unit less than 4 hours prior returned to WIC to chill back to 41f. EHS verified to be 41f before 4 hours. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control. Observed sliced cheese using time control out on countertop on both sides of prep line with time sticker in place. Observed both cheese items repeatedly refreshed with new product placed on top of old product. Old product not discarded. New time not placed on fresh batches of cheese. Initial time for cheese remained on products until EHS / PIC corrected. CDI- old cheese discarded and new accurate times placed on fresh batches of cheese. PIC coached employees on timing procedures. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler unit with elevated ambient air temperature of 50f holding TCS foods at improper temperatures. This cooler is important to line operations and must be repaired. Verification Required within 10 days.
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 pans of prepared lettuce and cut tomatoes ambient cooling in line reach in which is malfunctioning with elevated ambient air temperature. CDI - items discarded. Do not cool foods in refrigeration units that are not operating at proper temperatures. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen and at beverage areas. Contact PCO for service. |
|
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 handling food wearing rings on fingers and dangling bracelets on wrists. Remove jewelry from arms and hands when handing food. |
|
43
|
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 tongs laying with handle in direct contact with hash browns in warmer. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed detached drain pipe at hand sink near dish area. Repair. |