| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed manager PIC recently informed of nonfunctioning prep cooler. Several items held above 41 degrees F and below. Observed some staff turn faucet off with their bare hands after handwashing. CDI by instruction.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Observed written signed employee health policy did not include nontyphoidal salmonella. CDI, updated written employee health policy handout provided. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC not able to provide written procedures for vomiting and diarrheal cleanup. CDI, handout provided. |
|
8
|
2
|
Hands clean & 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 employee turn faucet off with their bare hands.
2-301.14 When to Wash - Observed food employee enter prep area from outside of establishment and proceed to prep line without removing gloves and washing hands. CDI, employee washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed quesadilla, shredded cheese, beef cold held above 41 degrees F and below. Observed flip top prep unit on left side not maintaining TCS foods at required temperature and ambient air temperature of unit measured 56 degrees F and below. Quesadilla, ground beef and shredded cheese in unit over 4 hours according to PIC voluntarily discarded by PIC. Lettuce relocated to walk in cooler to rapidly cool. Visit needed to ensure long term compliance and flip top prep cooler repaired and maintaining TCS foods at 41 degrees F and below. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 several items held using TPHC but not written procedures available. CDI, operator had written procedures faxed to facility. New TPHC form provided and completed on-site. Observed no time stamp on cheese. Visit needed to ensure facility following TPHC procedures. Repeat. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaner stored over napkins on back chemical storage rack. CDI, chemicals relocated. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen. |