| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee not able to demonstrate that effective employee health policy was being followed. Management provided a written policy while on-site. CDI, ensure that all employees are aware of employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed 1 food employee not vigorously rub hands for 10 to 15 seconds and another food employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PF - Provide hot water at 100 degrees F at handwashing sinks. Observed hot water at 98 degrees F. CDI, thermostat adjusted at water heater and correct hot water now provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed sweet tea nozzle accumulating soil debris. CDI, operator relocated tea urn for cleaning. Observed food employee wash, and sanitize equipment without rinsing and then wash and rinse but not sanitize equipment when manually washing equipment at 3 compartment sink. Observed some black insulated containers stored as clean in walk in freezer but accumulating soil. Observed white containers stored as clean near warewashing equipment but accumulating soil. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - In-use utensils shall be stored in a clean, dry area, in hot water at 135 degrees F and above or in the food with handle out of food. Observed tong handle stored on chicken patty. Observed |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed tongs and clean equipment stored in splash area of 3 compartment sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. - Observed automatic warewashing wash vat at 3 compartment sink not functioning. Observed a fryer basket with loose wire and no longer in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and food soil accumulating in between containers at hot holding units. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
l5-103.11 Capacity-Quantity and Availability - PF - Hot water shall be available at all times to meet the peak hot water demands of the facility. Observed hot water dropping and at 98 degrees F at hand washing sink. CDI, hot water thermostat adjusted by PIC and proper hot water provided. |