| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- During discussion with PIC, PIC was unable to inform EHS of knowledge of an employee health policy. CDI- By the end of the inspection PIC was able to provide documentation of a written employee health policy all employees agree to and are trained on. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored with retail beverages and food in the WIC. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed an employee handle soiled dish ware and then clean dish ware and food contact surfaces without a hand wash. Observed employees handle raw eggs (with glove) and then prep RTE foods without a hand wash. Observed an employee handle raw bacon, raw steak, go in and out of the walk in, and handle clean food contact surfaces without a hand wash. CDI- All employees were informed of the violation and educated on when to wash hands. By the end of the inspection EHS observed proper hand washing by all employees. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee handle raw bacon and raw steak without washing hands before preparing RTE foods. CDI- Before cross contamination occurred EHS instructed PIC to wash hands after handle raw animal foods and before handling RTE foods. EHS observed proper hand washing and handling of raw to RTE foods. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer being used at 100 PPM QUAT. CDI- EHS instructed PIC to have employee change QUAT sanitizer to 200 ppm QUAT to properly re wash food contact surfaces. EHS observed proper cleaning and sanitizing of food contact surfaces by the end of the inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer and veggie slicer stored clean according to PIC with food debris left on them. CDI- PIC labeled the items to be properly cleaned prior to next use. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 cut lettuce, cheese, and cut tomatoes labeled to be discarded by 9:45AM. Inspection started at 10:15. EHS did not observe items sold. CDI- PIC voluntarily discarded the items. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employee preparing and cooking food with bracelets and watches on the wrist. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans stored on clean dry rack and wet nested. NOTE: Point deduction remains the same since this violation is low risk and stagnant however full point deduction will occur if the violation occurs again. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several boxes of to go containers and cups stored on the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking and cold hold drawers in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed light shield in walk in cooler not protected and PIC unable to verify if lights are shatter proof. |