| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. EHS asked PIC about the 5 reportable symptoms and illnesses associated with food borne illness and PIC was unable to name the reportable symptoms. CDI, EHS left facility with health policy and encouraged PIC to review himself and also review with all food employees within facility. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -P. Observed food employee wash hands for less than 15 secs and turn off nozzle with bare hands. CDI, reviewed proper handwashing procedure with employee and PIC. Employee rewashed hands correctly. |
|
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 located behind front register blocked with food serving trays. CDI, trays were removed from on top of handsink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese dip hot holding at 98F. CDI, cheese dip reheated to above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019 zero points to be taken for TCS foods found cold holding between 42-45. CDI, educated PIC on new cold holding requirement and facility understands the expectation henceforth. |
|
22
|
2
|
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 facility with written procedure for TPHC food items however, no time stamps were indicated on any of the foods using TPHC. Per discussion with PIC food items are being kept after 4 hours if temperature range is not in danger zone. CDI, EHS educated PIC that all foods being held on TPHC must be thrown out after 4 hours. CDI, time stamps were placed on all food items without a time stamp. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cut lettuce cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allow food t quickly cool. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no head coverings while preparing food. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue build up inside of reach in freezer. Observed grease and food residue accumulation on the sides of the front prep equipment such as the fryer and grill. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed several drinks stored in reach in refrigerators at the top stored above facilities food. |