| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
- PF - Observed employee wash gloved hands at handwashing sink. CDI by instruction.
2-301.12 Cleaning Procedure - P |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meat with commercial packaging open and stored with package of corn.CDI, foods relocated for proper storage. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine below 50ppm at 3 compartment sink.CDI, operator refilled sink to required concentration. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed cut tomatoe prepared in morning but at 49 degrees F and over 4 hours as communicated by operator. CDI, tomatoes voluntarily discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Cold holding at 45F or less. -P - Observed ambient air temperature of thermocouple at 61 degrees F in walk in unit. Observed all TCS foods above 45 degrees and food was between 47-54 degrees F, in unit including cut tomatoe, eggs at 50 degrees F, rice at 53 degrees F, lettuce at 54 degrees F. Observed raw pork at 54 degrees F in low prep refrigerator and unit with ambient air temperature of 57 degrees F. CDI, All TCS foods in unit voluntarily discarded by PIC. See product disposition form. Equipment repaired while on-site by Alpha and Omega. Operator voluntarily closed while repair was completed |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 - Observed chicken cooling in deep pan at prep sink at room temperature. Observed cut tomatoes recently prepared in morning cooling in deep container in walk in cooler. Observed rice cooling in a deep container in walk in cooler. Repeat. |
| 33 |
1 |
Approved thawing methods used |
No |
No |
No |
Yes |
No |
3-501.13 Use approved thawing methods. - Observed raw meat thawing in preparation sink submerged in standing water in same sink where cooked foods were cooling. Use proper thawing methods. Repeat. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Prohibition-Jewelry - C - Observed food employee with a watch on their wrists. |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter surfaces in kitchen. Repeat. Observed cloths stored on waists of food employees. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area, in hot water at 135 degrees F and above or in food with handle out of food |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked on storage rack across from dish machine. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -Observed walk in unit and low reach in prep unit not holding required temperature of TCS foods. Operator called Alpha & Omega refrigeration company who arrived on site to repair refrigerators. Ambient air temperature was at 43 degrees F in walk in cooler and 44 degrees F in low prep refrigerator after repair. Facility voluntarily closed while repairs were completed. |