| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Observed food employee using the cell phone and continue to put on glove, without handwashing.
FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(H) Before donning gloves to initiate a task that involves working with FOOD;
(I) After engaging in other activities that contaminate the hands
CDI- REHS interrupted food employee and employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
HW sinks may only be used to wash hands.
-Observed a green glove and fork left in the handwashing sink.
CDI. employee removed supplies. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf): Santizing (rinse) temperature did not reach 160F according to the irreversible test strip. The temperature gauge on the machine shows that it is sanitizing above 180F.
in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than (194F), or less than:
(2) For all other machines, (180F). CDI- dishes will get clean and sanitize at the 3-comparment sink using quaternary ammonium at 200-400PPM until the machine is fixed.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed staked metal pan soiled with food reisidues. CDI-PIC moved dirty dish to 3-comp sink. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- (A) The following method shall be use to meet the time and temperature criteria for cooling: Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods.
Observed sausages cooling in reach in cooler with plastic tightly wrap.
CDI- Plastic film was open half way to allow air circulation. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C):
(A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Observed multiple boxes of food on the floor in walk in freezer. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)- Employees handling food and clean utensil shall wear an effective hair restraint, including beard net.
Observed all employee in the kitchen preparing food and cleaning dishes without beard guards.
2-303.11 Prohibition - Jewelry (C): Other than a plain wedding band, food handler may not wear jewelry or watches on the hands or wrist.
Observed food employee with a watch on. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be in good repair.
Observed rusting shelves by the steam line. The left to can opener is heavily rusted. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-602.13 Nonfood Contact Surfaces (C) -
Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-Multiple carts has soiled residues including the dish handling cart and cart for carrying food and ingredients.
-Observed rust and soiled residues steam bar shelf and can opener legs. metal carts has encrusted grease and soil residues next to can opener.
- Sink sprayer nozzles has accumulated soil residues
- Dry goods container lids are soiled with food residues ( cereal containers, flour, sugar, rice). |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities such as floors, walls, and ceilings shall be maintained in good repair.
Observed rusting and deteriorating metal door frame (kitchen entry)
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facility shall be kept clean
Clean floor under dish machine area and under all sinks.
Fan cover in the WIC is soiled and dusty.
Multiple ceiling vents in water storage room, and dry storage room no longer intact. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
All personal items shall be kept in designated areas.
-Observed a cell phone on the food prep counter. |