| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
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 employee unable to recite illnesses and symptoms. PIC states that all illness and symptoms acknowledgements are done online. PIC had signed acknowledgment documents with only symptoms but no illnesses. CDI, explained to PIC that employees should be informed on symptoms and illnesses to report. Left information with the PIC to post as well. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to hand wash sink in bar area being blocked. Sink is working. No soap or paper towels available. PIC states that employees wash hands at other handwash sink. CDI, instructed PIC that hand wash sink should be accessible and used by employees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates and metal containers stored as clean. Containers had sticker residue after being washed. Repeat. CDI, items removed for re-wash. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers lettuce, shrimp, salmon, and salad cold holding above 41F. CDI, Lettuce, salad, salmon, and shrimp moved to WIC to cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed lettuce and salads cooling in cold holding units. Lettuce should finish cooling to 41F prior to putting in cold holding. Unit meant to cold hold not cool. Repeat. CDI, items moved to walk in cooler to cool. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 bottles of sauces and dressings not labeled. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed gaskets of coolers, walk in cooler door, and non-food contact surface areas in kitchen in need of deep cleaning. Repeat. |
|
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 cracked floor tile with low grout in grill line. Repeat. |