| 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) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Two employees could not list the five symptoms of Foodborne illness. However, they knew about the employee health policy and where it is posted in the establishment. CDI- PIC immediately stopped all line work to retrain staff on the five symptoms of foodborne illness. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes and sliced lettuce cooling in prep cooler. After 15 minutes of time change, there was not any change in cooling parameters of both items. CDI- Items were voluntarily discarded into trash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded cheese that was above 41 F. CDI- Container of cheese was discarded into trash. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one bag of tossed salad that was not dated once opened. CDI- Bag of tossed salad was discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 There was not a time in-time out marking on container of french fries listed under TPHC. CDI- Container of french fries was discarded into trash. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed sliced tomatoes and sliced lettue cooling in equipment that is not equipped for cooling. CDI- Items were discarded. |
|
37
|
1
|
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 container of food product on the floor of walk-in freezer. CDI- Items was placed on shelf. |
|
47
|
1
|
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 debris in reach in hot wells, racks, in facility, flour cover, and on handles throughout facility. Observed flour and dust debris on exterior of refrigeration units in kitchen area. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed trash and food debris in corners and behind equipment on floor of kitchen area. Observed splash on walls behind prep stations and equipment in kitchen area. |