| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no semblance of managerial control during inspection. No one on site had a food protection manager certification. |
|
2
|
0
|
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 Observed that employees in kitchen were not fully aware of the components of employee health policy. Policy was posted in kitchen, but employees could not produce any signed documentations. CDI: EHS showed employees where policy was posted in kitchen and had them study the components. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mushroom soup/sauce with mold forming on top of product with no date label. CDI: Product voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over top of a pre-made salad. CDI: Salad discarded.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed kitchen employees wearing gloves while handling raw foods, RTE foods, dirty dishes, and clean dishes with no glove change. Employees should wash hands and change gloves anytime ready to eat food will be handled or dishes washed. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese dated for 10/19, queso fresco with no date mark, brie with no date mark, cooked sausage with no date mark, boiled eggs with a date of 11/13, and tomatoes with a date of 11/11. CDI: All expired or undated items were voluntarily discarded. REPEAT. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed logs for two compartment sink variance not maintained since March 2018. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site for taking temperatures of thin foods, such as salads. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters and prep tables throughout facility. |
|
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. Observed hard to reach shelving around dish storage areas in need of cleaning to remove buildup. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. Observed broken tile and linoleum throughout kitchen area exposing hard wood flooring.
Also observed the ceiling in the kitchen prep area to be absorbent. REPEAT. |