| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
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 handled ready-to-eat food with bare hands. Employees shall use gloves, utensils, deli papers, etc. in lieu of bare-hand contact. As a reminder, employees shall wash their hands before putting on gloves and at any glove change. Gloves shall be changed when switching between raw and cooked foods and after cleaning, touching hair or face, and any other activities that may contaminate gloves. CDI - PIC donned gloves (PIC's hands were washed properly just prior). |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance - (Pf). Hand sink is not easily accessible with many cleaning items and large working bin of dry foods stored in front/next to sink. Hand sinks must remain easily accessible to allow easy access and proper hand washing procedures. CDI - discussion |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (Pf). Observed working bin of dishes and utensils stored as clean with visible build up. Fry baskets have visible dry foods residue. Food contact surfaces must be clean to sight and touch. CDI - dishes/utensils moved to utility sink for cleaning. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf. Observed potentially hazardous food being cooled improperly (bag of shredded cabbage cooling in flip top unit of the sandwich cooler). When temperature of potentially hazardous food cools to 135 degrees F, active cooling methods must be used such as 2-4-inch-thick layer in refrigeration, using ice bath, with ice wand, by portioning into smaller portions, using shall pans such as a sheet pan, and/or loosely covered or uncovered and protected from contamination until food is 41 degrees F and may be covered. CDI - cool foods at the commissary or in the reach in cooler. CDI - discussion, corrected. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11 (B) Good Repair and Calibration - (Pf). Both food insertion thermometers read 60 and 0 degrees F in ice water. Calibrate to read 32°F in ice water. CDI-Thermometers calibrated. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - (C). Observed slotted spoon stored in water with a holding temperature below 135F. Also, observed knife stored with handle contacting food (cut cauliflower). In-use UTENSILS shall be stored: in FOOD with their handles above the top of the FOOD; on a clean, protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water at least 135F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-802.11 Specifications - Laundering Frequency - (C). Observed several visibly soiled wiping cloths throughout kitchen and PIC wearing soiled apron. (A) LINENS that do not come in direct contact with FOOD shall be laundered between operations if they become wet, sticky, or visibly soiled.
(C) LINENS and cloth napkins shall be laundered between each use.
(D) Wet wiping cloths shall be laundered daily.
(E) Dry wiping cloths shall be laundered as necessary to prevent contamination of FOOD and clean serving UTENSILS. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - (C). REPEAT. Cutting board observed with much discoloration and scratches. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
4-501.11 Good Repair and Proper Adjustment - Equipment - (C). Door at fryer is not properly secured. Equipment must be kept in good condition and properly adjusted to ensure proper function and food protection. Repair or replace door at fryer. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT. Bottom of sandwich cooler and reach in freezer requires deep cleaning as well as inside fryer cabinet and in between equipment. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-403.11 Approved Sewage Disposal System - (P). SEWAGE shall be disposed through an APPROVED facility that is: (B) An individual SEWAGE disposal system that is sized, constructed, maintained, and operated according to LAW. CDI - discussion. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - (C). GENERAL CLEANING AND ORGANIZING NEEDED THROUGHOUT. There are many items stored on floor and floors, walls, and utilities have build up. To protect against contamination from splash, spills, and cleaning, do not store items on floor. Clean as necessary to prevent accumulation of build up. |