| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-101.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed facility unable to provide written emplyee health policy. CDI- handout given |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils and containers to large to wash in 3 comp sink with excessive food residue accumulation. VR for cleaning |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens cold holding in prep unit at 59 F. Observed cooked chicken pastries and diced tomatos at 46 F or higher in walk in cooler. VR for cold holding |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked yucca in containers not date marked. CDI- date marked |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Maintain sanitizer at correct concentrations. Observed sanitizer in spray bottle. Observed it to be chorine, bleach, and it to bleach out the test stri indicating the concentration was higher than acceptable sanitizing levels. CDI- remixed to dilute concentration |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11(B) Maintain thermometers properly calibrated. Observed multiple digital thermometers in facility, but none open for use. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed multiple flies in kitchen and dining area. VR |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Obseved recently delivered chicken stored in standing water on kitchen floor. CDI removed from floor |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11(A) Maintain equipment in good repair. Observed temperatures in walk in cooler to be 45-47 F. VR for cold holding |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple non-food contact surfaces to have residue accumulation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Maintain physical facilities in good repair. Observed multiple ceiling tiles in need of cleaning, repair or replacement. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.11 Provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. Observed broken light shield in celing in kitchen. |