| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. - P - Observed employee handle raw shell eggs and then handle cheese without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands prior to donning new gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. - Observed hand sinks in kitchen area lacking required signage. - CDI - EHS provided required signage to PIC to post at hand sinks. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated, and honestly presented. - P - Observed slimy strawberries in prep unit and molded lemons in walk-in cooler. - CDI - PIC voluntarily discarded adulterated products.
3-202.15 Package Integrity - Pf - REPEAT - Observed a can stored in the dry goods area with a large dent on the seam. - CDI - PIC voluntarily discarded dented can. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. - P - REPEAT - Observed opened package of raw phillysteak stored above ready-to-eat foods in reach-in freezer. - CDI - Education provided. PIC rearranged storage order of reach-in freezer. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed french toast mixture, milk based breading mixture, sliced american cheese, and raw shell eggs holding above 41F due to sitting out on the counter for extended periods of time. EHS directed PIC to place these items on TPHC. PIC labeled items with 4 hour holding period. EHS emailed PIC TPHC written procedures form to complete. Also observed cantaloupe, honeydew, and shredded lettuce holding above 41F in prep unit. PIC voluntarily discarded these products due to being out of temperature control for more than 4 hours. - VR - Verification required within 3 days to ensure TPHC written procedures form is completed and available in facility as well as to ensure prep unit has been repaired. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. - Pf - Observed chicken salad lacking date mark label. Ensure all items are date marked with the date of preparation if held for more than 24 hours. - CDI - PIC date marked item. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. - Pf - REPEAT - Observed multiple unlabeled spray bottles of chemicals identified as bleach and degreaser by PIC. - CDI - PIC labeled spray bottles with the name of the chemicals. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - (Pf) - Observed rehydrated hashbrowns cooling at a rate of 0F/min in large, deep, covered bus tub in walk-in freezer. - CDI - EHS directed PIC to separate item into smaller containers and leave uncovered to cool. Observed hashbrowns meet required cooling rates after cooling methods adjusted. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. - Observed various working containers of spices lacking labels. - CDI - Education provided. PIC labeled working containers. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Per PIC, avocados are not washed prior to use. EHS directed PIC to ensure all fruits and vegetables are washed prior to use. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. - REPEAT - Observed multiple bowls stored in dry goods and other food items as scoops. Utilize utensils with handles. - CDI - PIC removed bowls as scoops. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. - Observed employee hand drying dishes with a towel after dishes came out of the dish machine. - CDI - Education provided. PIC directed employee to stop hand drying dishes and allow them to air dry instead. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. - Observed exterior of equipment and gaskets in refrigeration units in need of cleaning. Clean and increase cleaning frequency to maintain clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. - Observed dumpster missing a sliding side door. Replace door. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 In walk-in refrigerator units and dry storage spaces, the light intensity must be at least 10-foot candles. - Observed light intensity less than 10-foot candles in the back of the walk-in cooler. Replace broken light to increase light intensity in all parts of WIC to be at least 10-foot candles.
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. - Observed employee foods unlabeled and stored mixed in with food for sale. Designate a certain labeled area for employees’ personal food items. |