| 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) Person in Charge-Duties - PF- When EHS asked employees to provide food born illnesses and symptoms, that they may not partake in food perpetration with, they were unable to provide EHS with proper criteria. EHS did observe an employee health policy that all employees agree to. CDI- EHS provided facility with health posters and recommended the staff review the information regularly. |
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
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 REPEAT- Observed two employees wash hands and turn the faucet off with bare hands. This act causes for the hands to be recontaminated. CDI- PIC informed employees of this recontamination and instructed employees to wash hands properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed macaroni salad (53), potato salad (61), and ham deli wraps (49) on display and tightly covered. Turkey was in the flip top at 49F. All items were prepared this morning. Ensure items are cooled properly to 45F or below before they are placed on display or in use. CDI- PIC moved all items to the walk in uncovered to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT- Observed several squeeze bottles and shakers not labeled. EHS observed an improvement from last inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT- Observed bread prep employee prepping bread with a watch on. PIC instructed employee to remove watch and wash hands. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a few gaskets split throughout the departments cold holding equipment.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed a couple flip top cutting boards in need of resurfacing or replacing due to deep cuts and grooves that make it difficult to clean. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed food debris build up throughout the facilities reach in and display case equipment. Gaskets of the equipment are also in need of cleaning due to food debris accumulation. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed floors in hard to reach areas, such as underneath and behind cold holding equipment, cooking equipment, and storage racks in need of cleaning. |