| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf)- PIC did not know big 6 reportable diagnosis and exposures, or 5 symptoms. PIC must know big 6 reportable diagnosis and exposures and 5 symptoms. CDI- left state literature with PIC containing big 6 diagnosis and exposures, and 5 symptoms. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Personal drinks were stored on food prep areas. Personal drinks with straw and lid must be stored on lowest shelf. CDI- Employees and
PIC moved personal drinks with straw and lids to lowest shelf. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Some food stored in walk in cooler was not covered. Foods stored in walk in cooler not actively cooling must be covered. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food (P)- Ice machine contained ice bags inside of machine. Never store Ice bags inside the ice machine as they may be dirty. because they could be dirty. CDI- PIC voluntarily discarded ice and began cleaning ice machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- Chicken in the walk in cooler was 48 degrees. Food cooled must go from a temperature of 135 degrees to 70 degrees within 2 hours and 70 degrees to 41 degrees within 4 hours, for a total of 6 hours. If temperature within the 2 hours is not achieved you can reheat to 165 and begin cooling process again. CDI- PIC voluntarily discarded rice, chicken, and beef that was not at 41. EHS also informed PIC to check temperatures every hour to make sure temperatures are being achieved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Foods being cold held in walk in cooler were not at 41 degrees. Shrimp, and chicken were at 43 degrees. CDI- PIC must discard foods not being cold held after 4 days until problem of walk in coolers functionality can be repaired. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)- Menu has consumer advisory, but is missing the reminder "**." Menu must have on items cooked to order a consumer advisory with a reminder. For the items that can be ordered undercooked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)- Walk in cooler fan is broken/ not functional on one side. Walk in cooler must be in good repair to ensure food products can achieve the 41 degrees required. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Scoops used throughout facility had handles in contact with food products. Scoop handles where hands are touching must not be touching food products. CDI- PIC removed all scoops that were in contact with food products. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Cleaned dishes were not air dried appropriately before stacking. Ensure cleaned dishes are air dried fully before stacking to avoid standing water on clean dishes. |