| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Interview with employee indicated incomplete knowledge on when to report symptoms and illnesses. REPEAT Ensure all employees during orientation have a concept of illnesses, symptoms and exposures. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 more than 2 employees re-contaminating their hands after washing by turning off sink faucets without a barrier. CDI redirected handwashing and training moment. REPEAT
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees putting soiled equipment at warewashing and not washing hands afterwards. CDI Employee directed to wash hands and teaching moment. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed straws and ice in handwashing sink by warewashing area. CDI Informed PIC that handwashing sinks shall be used only for handwashing not dumping. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer deemed as clean with built-up of food inside. CDI item was returned to warewashing for rewash and sanitation. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburger coming off grill at 148 F. CDI Hamburger was recooked to above 158 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 Observed raw hamburger and raw chicken cold holding at the above temperature date marked 12/04/2016. CDI Product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken date marked for 12/5/2016. After conversation, chicken was cooked on 12/4/2016 and cube on 12/5/2016. CDI dated for proper date. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed portion bags of chicken at 55 F. Portion bags were sealed and tightly packed into a container. CDI Portion bags were spread out and open to allow air to vent. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressing and shakers with spices without a common name. Make sure to label all working containers with a common name that is not easily identified. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food prep counters. Make sure to keep wiping cloths once wet in sanitizer buckets with the correct ppm for the sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment to air dry with adequate spacing. |
|
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 build-up through out facility on surfaces. More frequent and better cleaning methods used. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 build-up and splatter on walls through out facility. Increase cleaning frequency. REPEAT. |