| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage being stored over clean equipment and food ingredients. Observed water bottles being stored in reach in unit over food ingredients. Make sure to have a designated area to store employee belongings to ensure contamination does not occur. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching trash can then turn around and continue washing/working with potatoes at prep sink. CDI Food employee stopped and directed to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee drying with a multi-use soiled towel after hand washing at hand sink on line. CDI Food employee stopped and reviewed with PIC to ensure food employees are using a clean disposable towel and to use protective barrier to turn off faucet. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak on speed rack being stored over lettuce and cheese. CDI PIC relocated to bottom shelf. Observed salmon in reach in unit being stored above liquid RTE eggs. CDI PIC moved salmon to bottom shelf. Also provided storage chart. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 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 At the time of the inspection, observed omelette bar being marked for begin time at 815 when food was actually out at 630 am. Observed employee filling out log for TPHC at beginning of inspection. Observed food going out on time not above 135 degrees. CDI Reviewed with PIC regarding TPHC procedure; product able to stay due to only served for breakfast. However in future, need to ensure following TPHC procedures. If food is not honestly presented in future of when time starts, will be required to discard. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled for quat sanitizer containing degreaser. CDI PIC emptied bottle and will ensure bottle is cleaned properly before refilling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 oil bottles and shakers containing spices that are not easily identified. Make sure to label all working containers of food/food ingredients once removed from the original packaging. |
|
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 food on the floor in the freezer. Make sure to keep at least 6 inches off the floor. |
|
38
|
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. Make sure food employees do not wear any jewelry such as watches, bracelets or rings when performing food preparation to ensure hand washing is effective. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor dust on the shelving of clean storage. Make sure ot increase cleaning frequency. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and glasses sitting on food preparation surfaces and over clean equipment. CDI PIC relocated items. Make sure to have a designated area for employee belongings to ensure contamination does not occur. REPEAT. |