| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-DutiesObserved employees who did not know the big five illnesses today and could not find a list of them to reference. Employees must know the big five illnesses that need to be reported to the PIC if they are ever diagnosed or exposed to one of the five. Employees must know the symptoms that would restrict/exclude them from work. The PIC must know when to restrict/exclude ill employees and when to allow them back to work safely. Handout provided today- English and Spanish. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and CalibrationKeep all thermometers calibrated accurately. Observed a stem thermometer reading 40F in ice water today- discussed with PIC how to calibrate. This thermometer was set aside to not be used until it is corrected. Another calibrated thermometer is onsite for use in the mean time. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling PestsObserved fruit flies in facility today. Recommend to clean floors better to reduce this problem. Also contact pest management about this issue. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesFood must be stored at least 6" off of the floor. Observed boxes of fruit stored on the floor today. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore clothes in sanitizer when they are not in-use and are going to be used again. If they are soiled clothe towels that will not be used again then store these in an approved loction for dirty linen only. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved napkins on the floor today in the back room. Store single use articles at least 6" off of the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment RequirementsObserved only a 2 comp. sink and dishmachine onsite for dishes. A 3 compartment sink is needed or other parameters must be met to come into compliance- more information will be forthcoming from EHS on these requirements. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment more frequenly- food debris present today.6-201.11 Floors, Walls and Ceilings-CleanabilityMulitple missing/broken floor tiles in the kitchen need to be repaired. |