| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current employee health policy does not include Salmonella nontyphoidal and jaundice as a reportable symptom to the Health Department. CDI - educated and gave PIC updated Employee Health acknowledgment form to properly inform and train food employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI: educated and provided the PIC a template plan to be implemented. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed both handsinks in the kitchen blocked. CDI - equipment relocated so that handsinks could be accessible. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a bowl of raw chicken stored above tub of veggies inside the walk-in cooler. CDI: storage order corrected. Improvement has been noted on storage order. Observed only 1 item that was stored improperly. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior deflector of ice machine with build-up. Increase cleaning frequency.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal bowl with holes and sheet trays with visible debris stored on shelf above prep tables. CDI: removed and stored at dish pit to be cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in cooler cooked broccoli, raw beef, and chicken > 41F. Cooler read that it was in defrost mode. PIC changed the setting and turned cooler down. Observed a bowl of raw chicken sitting out on the counter at 57F. PIC stated that he had it out for an order. CDI: placed inside walk-in cooler to rapid chill. Observed a container of raw beef inside flip top at 49F. CDI: beef moved to the walk-in cooler. Discussion with PIC about not leaving food out on the counter for long periods of time unattended. |
|
24
|
0
|
Time as a Public Health Control; procedures & 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. Observed no times being marked on items held on TPHC inside the kitchen at cook area. CDI: proper times were documented. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT VIOLATION:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at cook area not labeled. Observed some dry good containers of seasonings/spices not labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large tub of veggie used to make soup stored directly on the floor of the kitchen. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT VIOLATION:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet cloths stored on counter surfaces while not in use. Observed cloths stored under cutting boards. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls and cups stored inside items held on TPHC at cook area and in ranch container inside walk-in cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowl and pans wet stacked on dish shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and gouged. Impovement noted. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION:
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 some missing baseboard tiles in the kitchen. Some have been replaced. Improvement noted. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT VIOLATION:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including cell phones and cigarettes stored on shelf above prep surfaces. |