| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - (P). One employee observed washing gloved hands. After instructing food employee to wash hands after donning hair net, observed them only rinse hands. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. CDI - Instructed employees to remove gloves and properly wash hands using hand soap, paper towels, and warm water for 20 seconds. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
January 1st 2019 cold holding temperature requirements will change to 41 degrees F
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P). Observed TCS foods between 42 - 45 degrees F in sandwich unit, standing True cooler, and in walk in cooler 2. Potentially hazardous, ready to eat foods shall be maintained a temperature of 41 degrees F or below to prevent bacteria growth associated with food borne illnesses. CDI - discussion. Will follow up next inspection. Note that ambient air was especially high in kitchen today. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf. Observed potentially hazardous food (cut tomato 60 - 64F) being cooled improperly (in thick layers over 4 inches) in produce walk in cooler, and were still at the same temperature after 1 hour 10 min (60-64F). When temperature of potentially hazardous food cools to 135 degrees F, active cooling methods must be used such as refrigeration, in 2 - 4-inch-thick layer, using ice bath, with ice wand, by portioning into smaller portions, using shall pans such as a sheet pan, and/or loosely covered or uncovered and protected from contamination until food is 41 degrees F and may be covered. CDI - instructed employee to blast chill cut tomato in the walk-in freezer. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food C. A working containers and bins of dry goods not labeled with common name of product. All foods and food ingredients that are not readily and unmistakably recognized, such as dry pasta, must be labeled with common name of food. This is especially important on foods such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing C. REPEAT. Single-service items stored throughout kitchen with food contact surfaces exposed. Single-service items shall be kept in the original protective PACKAGE or stored by using other means (up-side down) that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - (C). Handle on rice cooker broken/missing. Handle/knob on lid for hot holding soup broken/missing. Food equipment must be kept in good repair to ensure proper function and food protection. Repair/replace. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). REPEAT. Cleaning needed at employee restroom in kitchen - walls, inside and outside of bathroom door, light switch. Cleaning also needed on outlets at spice rack and on top of hand soap dispenser at kitchen hand sink. Clean areas noted. Also, observed storage items incluiding food/catering equipment stored on floor in outside dry storage closets and in dry storage room. Keep storage off floor to allow easy and thorough cleaning, and to protect against splash, spills, and cleaning.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. THE TILES AT BOTTOM DOOR FRAME AT EMPLOYEE RESTROOM HAS BEEN REPLACED. CAULK/SEAL GAPS IN THIS AREA. Repair/replace tiles at bottom of door frame at walk in freezer. Replace damaged trash can at cook line. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C). REPEAT. NO POINTS TAKEN AS LIGHT INTESITY IN WALK IN COOLER HAS BEEN REPAIRED AND MEETS REQUIREMENTS. Light intensity low at ice machine, reading between 17 and 30 foot candles, observed several nonworking light bulbs. 50 foot candles is required. Replace non working light bulbs and increase lighting in this area. |