| 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: One food employee not informed of reporting responsibilities.CDI- Employee was given Employee Health Policy forms and verbally informed. |
|
6
|
0
|
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: Observed employee recontaminate hands by turning off faucets of handsink with clean hands. CDI- discussion, demonstration, and re-washing of hands with no recontamination. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Numerous uncovered tubs and pans of food in walk-in cooler. CDI- foods covered. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Found two soups put into small warmer to reheat on buffet line. Soups were 56 F and 76 F. CDI-taken to stovetop and reheated. Found curry chicken taken to buffet line at 123 F after reheating. CDI- returned to stovetop and reheated to 165 F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Cut greens on salad buffet 65 F. Moved greens to freezer for chilling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed some food extending out beyond sneeze shield at salad buffet cart. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Surfaces of equipment and containers with build-up. Discard re-used yogurt and other containers when they become soiled. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
. 5-501.17 Provide a covered waste bin in female restrooms. No covered waste bins in female restrooms. |
|
53
|
0.50
|
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 some damaged and detaching base tiles and damaged wall corners.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning of floors, walls, and ceilings needed. |