| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 0pts- Establishment has an employee health policy. However, when an employee was questioned on employee health he mentioned he was not sure what to report. CDI- PIC was given a Spanish version of employee health policy. |
|
6
|
2
|
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 recontaminating hands. -P 2pts - Observed several employees only wash hands for 10-12 secs and use bare hands to turn faucet off which recontaminated hands. CDI- Employees re-washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed front handsink without a handwashing sign. PIC was given handwashing sign.
0pts |
|
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 0pts- Observed chicken noodle soup on the stove at 90F. PIC was informed the item could be reheated to 165F. CDI- PIC voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 1.5pts- Observed lasagna dated for 1//11 and at 43F in a reach in cooler. This item has a 4 day discard date at that temp. Mediterraneo was found at 44F and dated for 1/13. CDI- both items were voluntarily discarded by the PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT 0.5pts - Observed spinach and ham in the flip top at 50F. These items should be at 45F before placed in the flip tops. Observed lettuce at 50F in the walk in covered in a large container. CDI- PIC moved the spinach and ham to the walk in to quickly cooled and uncovered the lettuce in the walk in. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.0pts- Observed soiled cloths on prep surfaces. PIC was informed to keep these cloths free of debris. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet stacked pans. PIC instructed employee to allow items to air dry before stacking.
0pts |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside dumpster without a drain plug. Contact provider for drain plug.
0pts |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in the dry/paper good storage racks.
0pts |