| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person in Charge
Several staff members observed washing hands improperly. EHS educated PIC and staff on hand washing procedures. The person in charge shall ensure that employees are effectively cleaning their hands by routinely monitoring employee handwashing.***CORRECTED DURING INSPECTION (CDI)*** |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12 Cleaning Procedure (P)
Food employee observed not using soap when washing hands. Second food employee observed washing hands with gloves still on. PIC observed contaminating hands by blowing into gloves before putting them on. Food employee shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer. Food employees shall keep arms and hands clean. EHS redirected food employee a sink equipped with hand soap to properly wash hands, and redirected food employee to remove gloves before hand washing. ***CDI*** |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Handwashing Cleanser, Availability (Pf)
Hand sink in food prep area was not equipped with a hand washing cleanser. Provide soap for handwashing at each handsink. PIC equipped dispenser with hand soap. ***(CDI)***
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand washing sink in the wait staff area is used for storage of miscellaneous items and the hand sink has been disconnected from the plumbing source. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. The PIC has been informed to have the hand washing sink reconnected to the plumbing source. EHS will verify within 10 days. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
Rice reheated in microwave to 136 and placed in rice cooker for hot hoding. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. |
|
27
|
0
|
Food additives: approved & properly used |
Yes |
No
|
No |
GENERAL COMMENT:
3-302.14 Protection from Unapproved Additives (P)
Preema branded green food coloring powder has questionable labeling. Mustard oil is being used to marinate chicken. This oil is a body oil for external use only. Food shall be protected from unsafe food additives. PIC advised to discontinue use until product can be reviewed by departmental standards coordinator. EHS deferred to department for verification of food additive status. Mustard was removed from the kitchen***CDI*** |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Large pans of cubed chicken found cooling at 114-119F on prep counter. EHS had PIC and food employee place pans of chicken in the walk in freezer for rapid cooling.
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. ***CDI***
. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice (C)
Observed peeled, boiled eggs stored in a container of standing water in the reach-in unit. Except for raw vegetables such as carrots, celery and cut potato, do not store TCS foods in water. PIC drained water.***CDI***REPEAT VIOLATION*** |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Flour scoop handle observed laying in flour inside the bin. During pauses in food prep, keep handles up and out of the dry goods inside containers. Scoop handle removed from flour. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Several metal food containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing, store this equipment in a self-draining position that allows air drying. Pans were separated for drying. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The coating on shelving throughout kitchen is peeling and showing rust. Several light bulbs in ceiling light fixtures throughout kitchen are blown. The microwave door handle is held in place with black tape. The temperature gauges on the dish washing machine are not working. Equipment shall be kept in good repair. PIC informed of equipment disprepair ***REPEAT VIOLATION*** |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf)
The dish machine was not equipped with an irreversible temperature measuring device. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. EHS informed PIC to obtain irreversible temperature measuring device for dish machine.***REPEAT VIOLATION*** |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)
The outer surfaces of the all cooking equipment (grills and fryers) and all refrigeration equipment to include sides, top, bottom, front facings, prep lids, gaskets, and interior surfaces shall be detail cleaned due to food debris, splatter, and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency and develop a detail cleaning schedule. ***REPEAT VIOLATION*** |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair
Drain pipes are mounted using shoe string type ties. Plumbing shall be maintained in good repair. PIC advised to mount drain pipes with secure easily cleanable mounts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The vent hood above stove has grease accumulation. The walls and ceilings throughout the kitchen have splatter and dust build up. Floors have food debris build up along cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of hood system, floors, walls, and ceilings. |