| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Discussed employee health policy with employee today. Employee was able to discuss reportable symptoms, and some illness. CDI- Discussed with PIC Emily and Michael requirement and to continue work with employee's on training. Emily also provided posted health policy a employee message board in back prep kitchen. REPEAT (0pts) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two of three handwashing sinks in back prep kitchen did not have papertowels provided for use. CDI- PIC Emily replaced all.
6-301.11 Provide soap for handwashing at each handsink. -Pf. No handsoap at handwashing sink in employee restroom. PIC Michael advised that vendor was coming today to replace dispensers. PIC advised that they have soap, but that the soap does not fit the dispenser in the restrooms. PIC advised that staff often use the restroom on the museum side. CDI- Vendor on site during inspection to repair. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on the interior chute and side walls of large ice bin in the main kitchen. Cleaning is needed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Dried food debris and residue in microwaves on the cook line. Employee advised that PM crew is supposed to clean nightly. Cleaning of all microwaves is needed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans in cold units stored as clean intended to be used for food storage with dried food debris in them. CDI- Containers being removed for cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Small portioned containers of spinach artichoke dip in prep cooler drawer not marked as required by rule. PIC nor employee could advise as to preparation and initial storage in unit. CDI- PIC voluntarily discarded. All other items marked as required. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. One or two fruit flies observed at main bar in dining room. PIC advised of monthly pest management. Continue pest management; increase in treatment for noted areas is needed. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food items stored on the floor in the walk in freezer. PIC advised of having personnel correcting. PIC did correct some immediately. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing foods at main cook line with a hanging beard. Beard guard is needed. (0pts) |
|
47
|
1
|
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. Detailed cleaning of interiors and exteriors of equipment throughout and at bar is needed. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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. Detailed cleaning of floors and hard to reach wall areas is needed throughout. REPEAT. |