| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Upon entry, person who identified himself as person in charge did not have certification as a food protection manager. CDI- Owner and chef arrived after inspection started; both ServeSafe certified. |
|
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
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P:
Observed no kitchen staff with signed Employee Health Policy. PIC stated he had run out of copies, and had deleted Word file that was sent to him previously. CDI- Spanish Employee Health Policy form sent to PIC, printed out and signed by kitchen staff. |
|
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: Observed employee wash hands with no soap, and turn off faucets without a barrier between hands and faucet, thus recontaminating hands. CDI- demonstrated proper handwashing for staff then had employee wash hands correctly. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee peeling and slicing cucumbers with bare hands. CDI- discussion, voluntary discard of cucumbers, and direction to wash hands, don gloves and return to food prep. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found two bus tubs of tomato sauce in walk-in cooler dated previous day with internal temperature of 53 F and 49 F respectively. CDI- both bus tubs voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found Windex spray bottle with green solution in it. Bulk supply of Windex found and it was blue. Discarded entire bottle. |
|
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 : Found covered bus tubs of tomato sauce with internal temperatures above 45 F dated from previous day. Discarded sauce voluntarily and discussed methods. |
|
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. Observed significant food and grease build-up on non food contact surfaces in kitchen primarily. More frequent cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed detaching base tiles in facilty.
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. Observed significant food and build-up on floors and splatter on walls More frequent cleaning needed. |