| 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. EHS asked food employee about if the facility had an employee health policy in place and if the food employee knew the symptoms and illnesses not to come to work with and the employee stated that the employee had never been informed by the facility of a health policy. CDI, EHS educated employee on the 5 reportable symptoms, illnesses, and exposures that are reportable. EHS left a copy of a health policy in English and Spanish for the facility to post. EHS reminded PIC of her responsibility to inform her employees of the health policy. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener attached to prep table near 3 compartment sink. CDI, EHS advised PIC to either remove the can opener if the facility is not using it or clean it before it used. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F, refer to temperature chart above. All items were reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, cut lettuce, cut tomatoes, and sliced cheese cold holding in flip top had been stored there since night previous. CDI, all items were voluntarily discarded. For the meats cold holding above 41F in flip top reach in all meats were moved to the walk in freezer to rapidly chill. Per conversation with PIC, Maria, the meats stored in the flip top reach in do not stay in there over night which is why EHS allowed facility to rapidly chill the meats. For the liquid eggs holding at 47F, EHS allowed facility to keep eggs on time until 11:00am on day of inspection, after that time liquid eggs will be voluntarily discarded.
Ambient temperature of main flip top unit was 63F, EHS will make a verification visit within 10 days to make sure unit it holding at or below 41F. PIC called repair man during time of inspection. |
|
31
|
0
|
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 French toast batter with raw egg cooling in walk in cooler covered with plastic. CDI, plastic was vented to allow air flow throughout food. Observed cooked potatoes cooling in walk in cooler tightly covered with plastic lid. CDI, lid was removed from potatoes to allow air to flow freely throughout food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of shell eggs on the floor located in the walk in cooler. Observed one large box of French floors on the floor located in the walk in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on flip top reach in located across from stove top. Observed rusted shelving on shelves above 3 compartment sink. |
|
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. Observed food build up on the gaskets of main flip top reach. Observed residue build up on the insides and outsides of cold holding equipment on prep line. Observed food build up inside of both microwaves located on main prep line. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout kitchen area and can wash.
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 floors, walls, and ceiling throughout facility with accumulation of residue and dust, cleaning frequency needs to be increased throughout. |