| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed that computer based employee health training is not able to be verified by PIC due individually protected logins. Staff responds correctly to questions when asked.
CDI- EHS provides employee health policy with signature sheet. (-0) |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed food handler wipe sweat from brow with hand and return to hand-prepping raw beef without washing hands.
CDI- Employee stops process, washes hands, dons new gloves. (-0) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed cook line hand sink blocked by rolling cart and a pattern of this violation onsite is noted. PIC explains that the cart starts out more than a foot away, but slowly moves forward during service. EHS advised as in the previous inspection, to place permanent outline on floor to make plain where the cart should be placed, and train staff to be accountable for moving the cart back if it begins to block hand sink. PIC should consider immobilizing wheels once in place, to prevent drifting during service.
CDI- Cart moved a foot away from the hand sink so it is accessible.
NOTE: Due to repeat violations (third consecutive today) If this violation is present at the next inspection, risk control plan or permit action may result. This is the only cook line hand sink and must be accessible so staff are not discouraged from washing hands. (-2)
6-301.14 Post a handwash sign at each handsink.
Observed no hand sink sign at back hand sink.
CDI- EHS provided sign. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark residue at top of ice machine chute in center corridor. EHS discussed cleaning frequency with PIC and advised they review the manufacturer’s guidance for required cleaning frequency of their ice machine. Ensure frequency is met, and if residue inside the chute remains a problem, ensure the unit is operating in good repair. (-0) |
|
21
|
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 soft cooked bacon stored at ambient temp at 80F to left of flat top. EHS discusses when bacon can be considered non-TCS (when cooked so that water activity is inhospitable to pathogens; crispy, “hard cooked”).
CDI- Bacon reheated to >165F at flat top and held hot. PIC states they will hard cook bacon going forward, to render non-TCS. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned cups of ranch dressing in fliptop, with the uppermost layer (4th) at 45F. Bottom layers holding at 41F or below. Points not escalated for single item. PIC should re-train staff to place a maximum of 3 layers of portioned ranch cups into the flip top at a time. (-1.5) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 0ppm quat in sani-bucket holding wiping cloths in serving area. EHS noted that 3 comp sink quat dispenser is presently not working.
CDI- Chlorine used for sani-buckets and at low temp dish machine. PIC called chemical servicing company to repair the dispenser, who arrived during inspection and completed repair successfully. (-0.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed quat dispenser at 3 comp sink not operational. PIC explained manual sanitizing at 3 comp sink is not occurring, and is not their typical process (chlorine at dish machine is used; 3 comp sink for soak/pre-wash). Service tech repaired dispenser during inspection.
REPEAT
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Observed rusted racks inside WIC in need to replacement or epoxy to restore ability to clean. (-1) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in women’s restroom; all trash cans have open tops. (-0) |