| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty could not produce documentation of Food Service Manager training. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not produce documention ensuring employees had been informed of their reporting responsibilities as to certain aspectes of their health. A brief interview with PIC and random employee confirmed they hadnot been exposed to the required information. CDI- left sample Employee Health form. Verification needed within ten days. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 hand used to turn off water at faucet, no barrier, recontaminated hand. CDI- directed to re-wash hands and demonstration.
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee wiping surfaces with sanitizer cloth from raw chicken bucket, then don gloves to begin working with food. CDI- directed to remove gloves and wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Employee delivered tray of fried chicken to holding box, and used bare hands to reposition chicken on tray to avoid chicken falling off tray. CDI- pieces of chicken that were touched were discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found numerous containers on clean storage shelves with greasy build-up to sight and touch. CDI- returned to cleaning process.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interior of ice machine in kitchen. Black build-up on ice chute at self-serve soda station. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one tray of chicken in holding box with several pieces below 135 F. PIC voluntarily discarded chicken. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket with soiled solution. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of dumpster open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Ensure towel dispenser at front handsink is functional. |