| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager onsite. |
|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.13 Removal, Adjustment, or Retention of Exclusions and Restrictions - P - Observed an employee wearing a glove and working with food with a bleeding wound; the employee did not bandage the wound. CDI - Immediately stopped the employee and instructed him to wash and effectively bandage the wound. The employee cleaned the wound and placed a finger cot on his hand. Then the employee placed 2 gloves on that hand. The employee agreed to restricting his work with food until the wound is healed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee discard gloves and then get new gloves without washing hands. CDI - instructed the employee to wash hands before donning new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use gloves to prepare food, wash dishes with the same gloves then wash the gloves in the hand sink and return to work with food. CDI - stopped the employee and explained that gloves cannot be washed like hands. Once you change tasks, gloves need to be discarded and hands need to be washed before getting a new pair of gloves. Employee discarded gloves and washed hands. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed multiple foods between 42F- 45F. Reminded employees about the temperature change to 41F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted. |
|
21
|
1.50
|
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 pork in the prep unit and the walk in cooler without a date. PIC stated they were cooked on Saturday (1/12). CDI - items were dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 metal shakers unlabeled. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees working with food without hair restraints. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the chef's cart. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's keys stored on a cutting board. Observed aprons hanging on the dry storage shelves. |