| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed posted and written employee health policy incomplete. Policy did not address specific food borne illnesses that must be reported by employees. PIC stated that new form was sent by corporate to be completed for the new year. Observed old forms previously in use prior to Jan 1st correct with specific illnesses listed. CDI by instructing PIC to use old forms instead. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top water bottle stored on top surface of cart with food, utensils and directly nexdt to food prep space. CDI by relocating beverage. Also gave instruction to PIC on proper handwashing procedures when using screw top bottles. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed melons, pineapples and sweet potatoes stored above ready to eat foods in reach in refrigerator in kitchen. CDI by rearranging items.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sheet trays of raw salmon and other raw meats stored above cooked sauces and cookie dough in reach in freezer. CDI by rearranging items.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. Observed employee wearing gloves, leave work station to get supplies and return to station to begin working with food without changing gloves or washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves. |
|
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. Observed container of roasted garlic in olive oil next to pizza oven 117F. CDI by adding to time as a public health control procedures. |
|
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. Observed sandwiches in 2 door cooler being labeled with date of assembly when need to be labeled with date that earliest ingredient is cooked/prepared. Roast beef, chicken and turkey on sandwiches were cooked yesterday and therefore needed to be labeled with yesterdays date. CDI by instruction with PIC. Also observed cups of house made ranch dressing and tomato dressing without dates in reach in cooler. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed packaged salads, tuna salad, caprese salad in self service cooler with improper labeling. Micro ingredients of items such as mayonaise must be included. Allergens contained in ingredients including micro ingredients must be listed on package. General statement that items are processed in a facility with etc. is not sufficient. Verification required to ensure labeling is corrected or items may be moved to manned cafeteria line to be exempt from labeling requirement. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store clean utensils in a manner to prevent possible contamination. Observed clean utensil storage rack directly next to dirty drainboard at dish machine. Provide 12" of space or splash guard. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service containers stored under hand sink at salad station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess amount of extra unused equipment stored in upstairs kitchen. |