| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed food employees were not aware of employee health policy. PIC could not produce written health policy and did not know the big 5 symptoms and 5 illnesses. CDI, EHS provided Employee Health Policy Agreement. Spoke to PIC about the big 5, and recommended training of employees on the subject. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
/2-301.14 Wash hands after activities that contaminate them. -P Observed several food employees handle personal items at lockers, as well was drinks using gloves. Food employees would return to work with ready to eat food, food employees would change gloves without a hand wash in between. Ensure food employees are actively washing hands after conducting activities that contaminate hands. CDI, food employees were corrected by instruction. Spoke to PIC about the practice. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at hand sink near the 4 compartment sink. After changing the roll of paper towels, the dispenser was still not working. Employee stated battery was dead on dispenser. CDI, PIC provided paper towels, PIC will change battery on dispenser. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 coleslaw stored at under counter cooler with no date mark. PIC stated he did not know when it was prepared. CDI, PIC voluntarily discarded. |
|
26
|
1
|
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 Observed working container with white powder like substances without a label, PIC stated product was cleaner/sanitizer for shake machine. PIC, labeled container.
7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals in dry storage stored above single service items. CDI, PIC relocated chemicals. |
|
31
|
0.50
|
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 lettuce cooling in walk in cooler, from 8am at 50F, as well as lettuce at main line at 53F. Lettuce was placed in plastic, covered pans to cool in the walk in cooler. Temperature was 1F lower after 1 hour. Lettuce did not lower at the main work line from 53F. Ensure proper cooling methods and equipment are used to reach 45F within 4 hours when cooling from ambient temperature. CDI, PIC removed lettuce to walk in cooler to cool, and uncovered pans. |
|
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 several working containers without identifying labels at main cook line. |
|
43
|
0.50
|
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-Storing - C Observed single use, single service articles stored under water lines. Evidence of water damage was noted. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed severe build up of dust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. Ensure cleaning is done as often as necessary to prevent build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed several leaks throughout the facility. The spray arm at the 4 compartment sink had a severe leak, water was splashing when opened. Observed cloth towel used to prevent water from splashing from a leak on pine line under 4 compartment sink. Observed leak at pine lines under drink machine and ice machine at front. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened.
5-501.16 Provide waste bins in required areas including at hand wash sinks. observed no waste bins at most of the hand washing sinks in the kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed build of dust, debris and oil throughout the facility. General cleaning is recommended for the facility over all. |