| 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 |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy on site. CDI - PIC received English and Spanish version of policy. Thoroughly explained policy and procedures to be in compliance. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed washed lettuce placed in soiled box. CDI - Rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer soiled with build up food debris. CDI - Cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cream (64F), melons (61F), eggs (64F), and cheese (61F) out of temperature compliance. Products are being left out throughout the morning for breakfast without active cold holding. CDI - Product placed to cool. Melons discarded.
Note: Upon further discussion with PIC cold TCS/RTE foods are not being maintained cold when placed on display for customers. Strongly recommend time as a public health control for things like salads and melons. |
|
31
|
0
|
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 - 0 pts - Observed sausage sitting out at 100F. Ensure that you actively cool product using one or more of the methods above. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. - Repeat - Establishment has an outdoor storage area with two freezers and dry goods. Door was opened to area without any surveillance. Ensure that doors to the food establishment are maintained closed to prevent any source of contamination.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P - 0 pts - Note: After discussion with PIC food on display is set up buffet style with no sneeze guards. All food must be maintained at proper temperature and protected. Food shall be shielded at all times. (Did not observed food out during inspection but must be corrected.) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in cooler must be assessed for rusting. // Walk in cooler floor rusted. |
|
47
|
0
|
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. - 0pts - Observed shelving soiled in walk in cooler and above dish washing machine. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered trash can needed in restroom. |