| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 (B) Preventing Contamination from Hands (P) - Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils or single-use gloves.
-Employee handled a key lime pie with bare hands from the container.
-Employee at cook line handled ready-to-eat bacon with their bare hands placing it onto a sandwich.
*CDI- Items were voluntarily discarded and REHSI intervened and educated employees to use single-use gloves or utensils while handling ready-to-eat foods.
**2 points |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency (C) - Equipment contacting food that is not temperature control for safety (TCS) food such as ice makers and beverage dispensers shall be cleaned at a frequency to preclude the accumulation of suspected microbial growth.
-Ice machine shield has a build up of suspected microbial growth and needs wiped down.
-Beverage dispenser nozzle had a build up of suspected microbial growth transferred to alcohol wipe.
*0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) - TCS food shall be maintained at 41F or below.
-Coleslaw in Prep cooler had a temperature of 47F.
-Ambient of unit was 41F.
-Employees and PIC unsure when the coleslaw was prepared.
*CDI- Coleslaw was voluntarily discarded.
**3 points |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (A)(2)(3) Cooling Methods (Pf) - Cooling shall be accomplished with the time and temperature criteria specified under 3-501.14 by separating the food into smaller or thinner portions and using rapid cooling equipment.
-Raw shrimp and crab cakes were in the chef's drawer with temperatures of 60F and 50F in large portions.
-After 30 minutes, raw shrimp remained at 60F and crab cakes had a temperature of 55F.
-Ambient of chef's drawers was 50F under the stove top and 45F in the larger chef's drawers.
*CDI- Instructed PIC to move the foods to the WIC to cool rapidly and recommended using WIC to rapidly cool product instead of the chef's drawers. PIC moved food to WIC.
**0.5 points |
|
35
|
1
|
Approved thawing methods used |
Yes |
No
|
No |
Repeat
3-501.13 Thawing (Pf) (E) ROP fish shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration.
-Pan of salmon in ROP packaging completely thawed in WIC.
-Package states to remove from packaging before refrigeration.
*CDI- Items were voluntarily discarded.
**1 point |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice (C) - Packaged food may not be stored in direct contact with ice if the food is subject to the entry of water because of the nature of its packaging.
-WIF unit is leaking and causing cardboard packages of food to be subject to large amount of ice accumulation.
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Food shall be protected from contamination by storing the food at least 6 inches above the floor.
-A few boxes of food were stored on the WIF floor.
*0 points |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be kept in good repair.
-Faceplate missing on ice machine.
-Racks rusted in WIC.
-Ambient on chef's drawers were 50F and 45F.
*1 point |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
-Gaskets on chef's drawers on the line had a build up of suspected microbial growth and food debris.
-Microwave had a build up of food splatter on the inside of unit.
-Behind prep top lids had a build up of food debris.
*0.5 points |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be in good repair.
- Rusted vents in kitchen.
- Vent cover is falling down in kitchen.
- Paint peeling on wall over prep sink.
- Metal siding is disconnected and hanging loosely from the wall.
- Baseboard by handwash sinks on service line are erroding and damaged.
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep clean.
-Floor under equipment at cookline needs cleaning.
-Floor in WIF has a build up of trash and food debris and needs cleaning.
-Ceiling vents in kitchen have a build up of dust.
-Light cover over fryer is holding a liquid residue.
*1 point |