| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed WIC cold holding multiple TCS food items above 41F. Observed WIC 1 with ambient hanging thermometer at 41-42F and EHS thermometer ambient air coming from fans to be at 46F. Also observed various items in prep units along cook line cold holding TCS food items above 41F. See temperature observations. CDI - PIC voluntarily disposed of all affected TCS foods that were not 41F or below and called technician to come in and service WIC during inspection and EHS was on site. EHS verified cooler was delivering air flow below 41F prior to leaving facility. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed various TCS foods items in WIC exceeding 7 day window. These items included: lemon viniagarette (9/23), garlic puree (9/26), gravy w/tomato (9/26), whole boiled eggs (9/24), tres leches cream (9/27), and poached cherries (9/23). CDI - PIC voluntarily discarded all out of date TCS foods.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed TCS food items along cook line with no date marking : cut tomato, sliced deli meat, peach chutney, grilled peaches, baby tomato halves. CDI - PIC discarded foods that could not be verified of prep date and verified items were dated marked accordingly. -1.5- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed honey butter being held on TPHC without a time label. CDI: Item was voluntarily discarded. REPEAT-3- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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. -Pf. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed farro cooling at a rate of 0.11F/min inside walk in cooler spread out evenly on sheet pans on cooling rack. Observed orzo cooling at a rate of 0.08F/min in WIC spread out evenly on sheet pans on cooling rack. Upon further investigation the WIC was seen with ambient hanging thermometer 41-42F and EHS thermometer at 46 when held next to fan blowing cold air in WIC. CDI - PIC moved cooling foods into secondary WIC to rapidly cool & called technician to come and servicer cooler while EHS was onsite for the inspection. EHS verified cooler was delivering air flow below 41F prior to leaving facility. REPEAT -1- |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed tuna in WIC 2 thawing with ROP intact. Cut slits or remove ROP fish from packaging per manufacturers instructions observed on packaging. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed raw pork in grill lowboy with cloth linen being used in direct contact with food to separate meat. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping cloths being stored on prep unit cutting boards between uses. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed clean large plastic containers wet nested under table with baking mixers. Also observed many plastic cups/containers wet nested in a black bus tub in clean storage area for dishes. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and fuzzy build up on racks in WIC. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water handle on hand sink by cook line/expo leaking. Repair. REPEAT -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open during inspection. Ensured dumpster doors are closed after use. -0- |