| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P No written employee health policy observed in facility nor do employees have overall knowledge of what/when to report symptoms/illnesses. CDI. Employee health poster was given to new manager to review with employees and place in facility. Repeat violation. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings observed in cold holding unit at 45F. When questioned, employee reported wings were accidentally left on counter during prep for an extended period. CDI. Placed in WIC to rapidly cool. All other cold holding was adequate. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 Facility is required to discard all pizza sauce held on the 8 hour time hold at the end of the 8 hour period. Manager stated facility is taking leftover pizza sauce into the walk-in cooler to be cooled down and used for service the following day. Time stamp observed missing on pizza sauce on countertop made earlier in the morning. CDI. Manager reported sauce was made along with other time stamped sauces in back of kitchen and immediately time stamped the sauce. Facility also has no written procedures for how they are handling the pizza sauce with time and temperature parameters. Facility must contact upper management to ensure procedures for entire process is provided and held inside facility at all times. Verification for procedures will be conducted no later than 12/11/2020. Repeat violation. |
|
26
|
1
|
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 One bottle of glass cleaner observed missing labeling. CDI. Labeled. |
|
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. Cornmeal observed missing labeling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on front counter. |
|
41
|
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. Scoop for corn meal observed with handle in direct contact with cornmeal. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple containers observed stacked together wet while drying. Repeat violation. |
|
47
|
0.50
|
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. Shelving, inside of reach-in coolers,sides of equipment, gaskets, and throughout kitchen needs more frequent cleaning. |