| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Observation: Employee stored uncovered personal drink directly above prep cooler on shelf holding food contact items. Employee began drinking his drink directly above the cutting board of the prep cooler.
3-301.12 Preventing Contamination When Tasting (P)
2-401.11 (A) Except when drinking from a closed beverage container, employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
CDI: Spoke to manager about employee drinking above prep surface and storage of personal food and drink.
Employee drink was removed. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Observation: Employee returnded from outside of the establishment, grabbed a little soap from the dispenser beside the handsink, then walked to the three compartment sink and washed his hands for two seconds.
2-301.12 Cleaning procedure P
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms using the following cleaning procedure in the order stated:
(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
2-301.15 Where to Wash (Pf)
CDI: Spoke to PIC about handwashing, explained to her that hands should be washed vigorously for 15 to 20 seconds and they should be washed at the hand sink and no other sinks in the kitchen. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
Observation: Ice dispenser at fountain drink machine has micriobial growth build up.
Employee was washing dishes in three compartment sink with only one bay of the three compartment sink being utilized. He was washing large pans in the last bay of the three cmpartment sink. No soap, sanitizer, or rinse step. Only washed in filthy water, then placed on clean dishes.
Another emplyee was washing dishes in the prep sink. Employee was only using water, no soap or sanitizer. Prep sink should not be used for washing dishes, only food prep.
4-501.114(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P
Minimum Temperature (F) Minimum Temperature (F)
Concentration Range (MG/L) pH 10 or less pH 8 or less
25-49 120 120
50-99 100 75
100 55 55
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Observation: Fried chicken was stored on the counter top beside cooking station for lunch time order and was holding at 104F. No hot hold methods were being utilized.
3-501.16 (A)(1) Time-Temperatures Control for Safety Food, Hot and Cold Holding
A)Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under (B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 135°F or above, except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P
CDI: Chicken was removed and placed in walk in cooler to cool. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Observation: Eggs were stored on the counter top for lunch rush and were holding at 68F.
Food items in prep cooler 1 and 2 are holding above 41F.
Examples:
Prep cooler 1: shrimp 46F, chicken 44F, mushrooms 50F.
Prep cooler 2: pork 49F, noodles 50F.
Cut lettuce was store beside the prep cooler for lunch rush use and was holding at 63F.
3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding
(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 41F or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
Observation: No ready to eat foods in the establishment were date marked. PIC stated they had been busy and had not had time to date mark lately.
3-501.17 Ready-to-eat time/temperature control for safety food, date marking
A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
commercially processed food
(E) Paragraphs (A) and (B) of this section do not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request.
(F) Paragraphs (A) and (B) of this section do not apply to SHELLSTOCK. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Observation: Chicken was fried, placed in large deep containers to cool at room temp before being placed in walk in cooler.
Chicken should be placed in shallow pans to allow for more rapid cooling.
3-501.15 Cooling Methods (Pf) |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
Yes |
Observation: Pork chops and fish were thawing in standing water on the three compartment sink.
3-501.13 (A)-(D) Thawing
Except as specified in (D) of this section, TCS FOOD shall be thawed:
(A) Under refrigeration at =41F; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of =70F, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F, Pf or
(4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: Pf
(a) Thawing time and the time needed for preparation for cooking, or
(b) The time it takes to lower the temp to 41F;
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Fully cooked, Pf or
(2) Thawed in a microwave oven and immediately cooked with no interruption in the process; Pf or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Observation: Multiple employees are not using effective hair restraints.
2-402.11 Effectiveness - Hair Restraints (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observation: Scoops were stored with handle in food product in sugar and flour containers.
3-304.12 (B) 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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observation: Dishes were stacked wet. Dishes should be air dried prior to stacking.
4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Observation: Estalishment is using a plastic one gallon wine container with the bottom cut off of it as a rice scoop. The plastic wrapping around the wine container is half melted off from th ehot rice. This item is not durable or smooth and easily cleanable.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Observation: No chemical sanitizer was available for ware wash machine.
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf |