| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 F] [H] When to Wash (P): Food employees shall clean their hands prior to engaging in food preparation to prevent cross contamination when changing tasks and before donning gloves.
-Food employee left the kitchen and returned to food prep and was donning new gloves without a handwash.
CDI - PIC stopped food employee and asked them to properly wash hands before donning a new set of gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 [A] Gloves, Use Limitation (P): Gloves shall discarded if gloves become soiled.
-Food employee left the kitchen and was in the process of donning a new set of gloves without proper handwashing.
CDI - PIC had food employee properly wash hands prior to donning a new set of gloves. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, and Utensils (Pf):
Food contact surfaces shall be clean to sight and touch:
-Multiple pans on dish rack with soil present.
-Potato slicer was stored with food residue present.
CDI - EHS let PIC know the slicer attached to the wall needed cleaning and moved the pans to the dish pit area for cleaning.
*Repeat |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P):TCS foods that requires refrigeration shall be maintained at 41F or less.
-Products in the customer self service cooler were above 41F [see log].
CDI - PIC voluntarily discarded food that was above 41F. It was unknown when the food had been placed in the unit. PIC measured all the TCS food in the unit and only those that were 41F of below were moved to the back of the shelf; ambient for the unit showed 38F. PIC will monitor the temperatures in this unit and call for service if the unit is unable to keep TCS food at 41F or less. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 [A] Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing food at least 6 inches above the floor.
-Boxes of chicken resting on floor in WIC.
-Bakery items on floor of WIF.
-Bins of breading stored on the floor near dry storage racks.
CDI - Food was delivered at 1230am and EHS asked food employee and PIC to move the food to the shelving units. EHS reminded PIC that all food and single-service/single use items must be 6" off the floor.
*Repeat |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): After being cleaned and sanitized, equipment and utensils shall be air dried.
-Metal pans are being stacked while still wet on the dish rack. |
|
47
|
0
|
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): Equipment shall be maintained in a state of good repair.
-Cutting board and wire shelf are both bent and sagging in the middle.
-Catch pan under prep unit is collecting dripping water. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 [C] Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Chicken box [resting on the floor] is leaking liquid onto the floor of WIC.
-Interior of nacho dispenser needs additional cleaning [dried food residue present].
-Crumbs and food residue present in gaskets, chef's drawers, interior of microwave, warming cabinets, food cart, breading station, inside prep and hot holding units; these units require cleaning as needed or every 24 hours.
-Gloves used to clean the frying equipment stored with heavy grease.
*Repeat |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 [A] [B] Maintaining Refuse Areas and Enclosures (C): Premises shall be free of unnecessary items, non-functioning equipment and litter.
-Refuse area has unwanted equipment and litter stored inside enclosure; recommend removal.
*Repeat |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 [A] Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean.
-Walls next to service sink, WIC, under the handwash sink, under the men's bathroom sink have soil present.
*Repeat |