| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed many instances of lack of managerial control such as improper hand and utensil washing, lack of awarness of damaged or broken equipment and lack of proper training of employees about food safety and responsibilities. |
|
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 improperly throughout the facility. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF Observed employee wash hands in three comp sink, prep sink and employee attempt to wash hands at dump sink behind bar. CDI by intervention and education. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back of facility blocked with equipment. CDI by removal of blockage by EHS.
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 handsink located at back of facility. CDI by refilling paper towel dispenser.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in back of facility. CDI by refilling soap dispenser. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with sticker residue build up. Observed debris build up on salad spinner stored as clean. CDI by removal for recleaning.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled muffin pan stored in rinse bay of three comp sink while other utensils and containers were attempted to be washed, rinsed and sanitized around it. Cleaning should always occur linearly starting at the wash bay and finishing at the sanitizing bay. Soaking of utensils should occur in an unused prep sink or other approved location. CDI by removal of muffin pan. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large quantity of food in walk in cooler measuring at 43F-44F. VR 3/14/2019 |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oil and other sauces with no labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of raw carrots stored on floor of walk in cooler. Observed food stored on bottom rack of shelving in walk in cooler less than 6 inches from floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored improperly throughout facility including on the uniform of several employees. |
|
42
|
1
|
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. Observed extensive wetstacking of containers in dish area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled storage bins near prep area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected straws stored improperly at bar area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily frayed and scored cutting surface.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in coolers. |
|
47
|
0.50
|
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 heavy debris build up on handles of walk in coolers and on shelving in walk in cooler. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no or very little hot water at handsinks throughout facility. VR 03/14/2019 |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink next to chicken cooker backed up and not draining properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged door locking mechanism on walk in coolers. Observed damaged soap dispenser on wall by handsink next to chicken cooker.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in cooler not functionally cleanable. Floor is in process of being replaced but facility is still trying to use the cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as jacket and purse stored improperly in dish area. |