| 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 Observed that none of the employees are informed or knowledgeable about the employee health policy; uneducated about the 5 reportable symptoms and 5 reportable diseases. CDI - found the employee health policy that is posted in the facility and strongly advised that all employees including Person in Charge learn the reportable symptoms and diseases. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employees shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand ready to eat deep fried tortillas. CDI - discarded product and educated that washing hands, using gloves and dispensing tongs is ideal for this situation. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed that the automatic self-closing handsink in the men's bathroom does not provide flowing water for 15 seconds. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hard shell tacos in the dry storage not covered with wrappings or packaging and was open to sources of contamination; observed debris had fallen all around the product, possibly in it. CDI - covered the product; educated that food needs to be protected from contamination by covering it. |
|
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 Observed that product in the hot holding equipment was not maintaining proper temperature (refer to the temperature chart); most of the product on the top half of the container was not in proper temperature while the product at the bottom closer to the heating element was in temperature. CDI - covered product with lids to hold the heat; advised to turn heating element to a higher temperature; advised to churn product frequently so all product will maintain proper temperature. |
|
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. Observed a crack in the equipment inside of a reach in cooler; observed torn gaskets throughout. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed dirty equipment throughout facility (outside of equipment, inside of equipment, on top of equipment where single-use articles are stored, drink machines). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a designated spot for employee accommodations and that the employees do not use this specific area; observed sweaters and other accommodations stored throughout. |