| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Must have employee health policy in place to address reportable symptoms and illnesses. PIC was unsure of reportable symptoms and illnesses. CDI by instruction. Gave employee health policy handouts in English and Spanish. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to WashProperly wash hands at handsinks using soap and paper towels. Observed employee rinse hands at 3 compartment sink and use wet towel to wipe hands. CDI by directing employee to handsink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing SignageProvide employee must wash hands signs at all handsinks. Observed most handsinks in kitchen without signs. CDI by giving handwash stickers to PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use LimitationDiscard gloves when soiled or damaged. Change gloves in between tasks as necessary. Observed employee preparing food with torn gloves. CDI by having employee discard gloves, wash hands and put new gloves on. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold foods 45F and below. Observed multiple foods in prep unit above 45F. See temperature chart. CDI by relocating items to walk in cooler to rapidly chill. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-EquipmentFacility may need more refrigeration in order to maintain proper temperatures and storage of food. Observed all walk in coolers full to maximum capacity. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryEmployees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band while preparing food. Observed employee preparing food wearing a watch. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationOnce wet or soiled all cleaning towels must be stored in sanitizer in between use. Observed multiple wet/soiled towels on surfaces along cook line. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain all food and non-food contact surfaces in good repair. Observed broken fryer baskets and deeply grooved cutting boards throughout. Observed rusted shelves in refrigeration units. Observed cardboard lining shelf of prep table. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Some general cleaning needed of non-food contact surfaces throughout including but not limited to shelving, exterior of dry good/storage containers, equipment on line etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors, walls and ceilings in good repair. Observed missing/damaged floor tiles on cook line. |