| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee working in dish machine area touch soiled utensils then touch clean utensils without engaging in handwash. Employee also contaminated hands by touching cell phone then touched clean utensils without engaging in handwash. CDI- PIC instructed employee on when to wash, employee washed hands. Repeat violation. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large stockpot, pan, and a cutting utensil stored in handsink in dish area. Handsinks are only to be used for handwashing. CDI- Stockpot removed from handsink. Repeat violation.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other hand drying device at 1 handsink. CDI- Paper towels restocked. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine being operated without booster heater turned on. Surface temperature was not reaching 160F. CDI- Booster heater turned on and machine began properly sanitizing. Repeat violation. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in prep cooler holding at 50F. Grilled chicken stored at pizza station was holding at 50F. Cut leafy greens overstacked on cold bar was holding at 48F-50F. Honeydew on salad bar was holding at 51F. CDI- Lettuce in prep cooler was moved to blast chiller to rapidly cool, lettuce was not overstacked when placed back on prep cooler. Grilled chicken in pizza station was voluntarily discarded, employees could not indicate what caused chicken to rise in temperature or when chicken rose above 45F. Cut leafy greens from salad bar were taken to blast chiller for rapid cooling. Honeydew moved to blast chiller for rapid cooling. TPHC suggested for some of these items. Repeat violation. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed log sheet for discard times of hot bar items was not completed for 10/9. CDI- Log sheet was properly filled out for all items being held on TPHC at breakfast hot bar. Repeat violation. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
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 two large containers of cooked noodles with tightly fitting lids stored in walk in cooler. Noodles were 57-59F. PIC stated noodles had been cooked sometime last night during 3rd shift. A large covered container of kale at 62F was also placed in walk in cooler during inspection. CDI- Kale was removed from cooler and placed in smaller uncovered portions. Noodles were voluntarily discarded as exact time noodles were cooked could not be determined. |