| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15; Priority Foundation; Observed an employee washing hands in a food prep sink. Employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- educational moment with PIC. Sink was sanitized.
2-301.12; Priority; No soap was available at any of the handwashing sinks upon arrival. Therefore, hands are not being properly washed. Hands shall be washed using the following procedure:
(1) Rinse under clean, running warm water;
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using paper towels or a hand drying device. CDI- soap was replaced at all sinks. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11; Priority Foundation; No soap was available at any of the handwashing sinks upon arrival. Multiple areas of food prep and warewashing were occurring. Handwashing cleanser shall be available at all handwashing sinks. CDI- soap replaced.
6-301.12; Priority Foundation; No paper towels were available at any of the kitchen handwashing sinks.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Automatic towel dispensers were inoperable/ Verification required. Have towel dispensers fixed within 10 days. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11; Core; Numerous dry ingredients are uncovered in dry storage. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. Add lids or covers to all food containers.
3-302.11(A)(1); Priority; Observed raw chicken above cooked shrimp and corn in the reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- chicken moved to lower portion of cooler. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A); Priority; Observed goat in the reach-in cooler from last night at 64F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- goat voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; Cooked noodles from yesterday morning were observed without a prep date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed.
3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if no date is present on the food. Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. CDI- prep date was known and affixed. Ensure proper date marking so time can be tracked. All other date marking observed compliant. Full points not taken. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Goat cooked last night did not cool quickly enough in the reach-in cooler. Food shall be cooled using rapid cooling equipment (walk-in cooler/freezer) or ice baths and left vented/uncovered during cooling. Food shall be in small portions to cool faster. CDI - goat voluntarily discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12; Priority Foundation; PIC could not locate their food thermometer. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Verification required. Obtain food thermometer within 10 days. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Numerous dry ingredients and spices taken from original packages were observed without labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Full points taken for repeat violations. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Numerous flies present in the kitchen, especially near back door. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures, use approved methods of pest control and keep exit doors closed when not receiving shipments of food/supplies. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C); Core; Knife observed stored in between prep unit fliptop covers. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- knife was removed for cleaning. Full point taken for repeat violation.
3-304.12 (B); Core; Numerous plastic bowls/containers used as scoops inside dry ingredients like flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Only use dispensing equipment with handles. CDI- bowls removed
3-304.12 (F); Core; Cooking utensils were stored in a bucket of water at room temp. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13; Core; Single-use plastic containers (garlic clove containers) are being re-used to portion various dry ingredients. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food storage. Full point taken for repeat violation. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Coated, metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14; Priority Foundation; No test strips for bleach used in dish machine. Test strips shall be provided to ensure sanitizers are within the proper range (50-200 ppm for bleach). Verification required - obtain chlorine testing strips. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Shelving in the dry storage area has visible residue. Fan covers in the walk-in cooler are soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17; Core; No covered waste bin available in female restroom. Provide a covered waste bin in female restrooms. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110; Core; Employee cell phone and keys stored above the makeline. Cell phone observed on cutting board. Suitable facilities shall be provided for the orderly storage of employee possessions where contamination of facility food, equipment and single-use articles cannot occur. Items re-located to an appropriate area.
6-303.11; Core; Lighting in walk-in cooler is dim due to burnt out bulbs. Replace light bulbs to provide adequate lighting.
6-202.11; Core; Fluorescent light bulbs throughout the kitchen are uncovered. Shield the lights or use shatter resistant bulbs in areas of exposed food, clean equipment, single-service articles and linens. |