| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Ensure food employees are knowledgeable about employee health policy responsibilities. Observed PIC/employee unaware of reportable symptoms/illnesses. CDI: education provided (recommended hanging up EHP handout for employee use) 2-103.11(M) Pf, 2-201.11 (A)(B)(C) & (E). |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Prepare and store all foods to protect from contamination due to contact with soiled surfaces and cross contamination from improper storage order in reach-in. Observed: onions (in process) being cleaned in soiled prep sink. CDI: onions re-washed and placed in clean container. Observed sliced tomatoes in pans stacked so pans were in direct contact w/ food. CDI: tomatoes re-washed. Observed bacon stored on cartons of pasteurized eggs and directly beside open package of cheese slices. CDI: products moved into proper storage order; cheese slices, at risk, discarded. 3-304.11 P, 3-302.11(A). Ensure hamburger patties remain in in-tact package while in freezer. Observed patties out of packaging. CDI: Patties packaged properly. 3-302.11 P. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure cleaned equipment is submerged, completely, in sanitizer for approved time. Observed equipment over stacked in 3rd compartment of 3-comp. sink so many pieces of equipment cold not be sanitized. CDI: equipment rewashed & submerged in san, correctly. Cleaning needed to remove build-up on sheet pan. 4-703.11 P; 4-602.12. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
G.C. Ensure salads packed to go are cooled in walk-in to ensure cooling to 41F (45F) occurs w/in 4 hours. Observed packaged salads stacked in reach-in (see #45). CDI: salads re-located to walk-in with 1 hr. left to achieve desired temperature. 3-501.15 Pf |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
Eliminate fly presence using approved pest control methods. 6-501.111 Pf |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Use effective head coverings to ensure hair of food service employees is contained. Observed some employees w/ long hair not secured w/in visors. 2-402.11 (A) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
Store cleaned/sanitized equipment to prevent contamination from unclean surfaces. Observed tongs stored touching unclean/uncleanable faucet and unclean wall. CDI: items re-washed & stored appropriately. 4-903.11 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Repair low reach-in used for take-out salads, bacon, cheese, past. eggs so TCS food is stored at or below 41F (45F). Observed reach-in with broken, ill-fitted lid & broken racks w/ temp. read on internal therm. at 50F (all items moved to walk-in for cooling). 4-501.11 - Also repair leaking friers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Cleaning needed for surfaces of equipment throughout to remove build-up and grease. 4-601.11 (C); 4-602.13 |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Cleaning needed for floors and walls under & around equipment - including can wash where repairs are needed to replace missing tiles. Cleaning needed for vent covers. 6-201.11 &.13 |