| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed outdated employee health policy that did not include the Big 6. CDI- EHS educated PIC on 2017 Food Code adoption as of Oct 1, 2021 and provided new form to be filled out by all employees. -0 points |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have a written procedure for employees when a vomit/diarrhea event occurs. -Pf Observed no written vomit/diarrhea clean up plan. CDI - EHS educated PIC on new 2017 Food Code requirements and provided documents. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee remove gloves and attempt to put on new gloves without a hand wash. CDI - EHS interrupted employees and had them wash hands before donning new gloves. -0 points |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separating unwashed produce from ready-to-eat foods. -P- Observed unwashed tomatoes and mushrooms over RTE pre-washed bagged lettuce and cheese. CDI - PIC rearranged storage order and moved RTE items to different shelf. -1.5 points
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee preparing raw shell eggs, handling clean equipment, and not discard gloves before preparing RTE foods. CDI- Before any cross contamination occurred EHS instructed employee to discard gloves, and wash hands properly. After instruction was provided EHS observed proper glove use and hand washing. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with minor food debris. Observed slicer cleaned with blade intact during inspection that was visibly soiled after cleaning. CDI - EHS had employee remove blade and re-wash, rinsed and sanitized slicer. Points were not escalated and RCP not implemented due to continued improvements since the last inspection. Dishes with minor food debris were taken to dish pit to be rewashed rinsed and sanitized. REPEAT - 3.0 points |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat and Time/Temperature Control for Safety Food foods shall be date marked if held more than 24 hrs. -Pf -REPEAT- Observed prep top bins with TCS food with no date marking. Also observed salad and deli meat/cheese platers in walk in without a date from yesterday. PIC stated food was prepared last night and and staff was unusually busy and forgot to date mark items. CDI - PIC was able to verify with the chef that food was prepared last night and proper date markers were placed on all items. Through further discussion with PIC, a system to mark items during busy times will be discussed and implemented with all food staff. Points were not escalated due to improvements from last inspection. - 1.5 points |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (B)(3) Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food chart for TPHC procedures for todays breakfast buffet with 10/20/21 date. Through discussion with PIC and Executive Sou Chef, breakfast buffet was prepared this morning and the wrong date was put on temperature log. CDI - Sou Chef corrected date to todays date. -0 Points - Point is zero since item last inspection dealt with no procedures. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Reduced Oxygen Packaged fish with label indicating keep frozen until time of use shall be removed from reduced oxygen environment. -C Observed tuna and salmon thawed in reduced oxygen package in WIC. CDI - PIC cut packaging to remove fish from reduced oxygen environment. -0 points |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed GM and other food employees preparing foods with watches and bracelets on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed GM preparing RTE foods with long hair on the head without a proper head cover. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils shall be air-dried or used after adequate draining. -C Observed several food bowels stored as clean that were wet nested. CDI - PIC placed dishes In the dish pit to be re-washed, rinsed and sanitized. -0 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed torn gaskets on RI freezer near cook line. |
|
49
|
0
|
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. -C Observed tops of several covering dishes with dust build up. PIC stated many of the dishes were only used on occasion and would be washed and stored until needed use. -0 points. No point deduction since improvement is noted from last inspections. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee items stored on clean dish drying rack near dish pit. CDI - PIC removed items and explained to employee employee items must go in designated area. -0 points |