| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesPIC must know when to allow employees back to work after they have been ill with diarrhea, vomiting, fever with a soar throat, or if they have been jaundiced. PIC stated today that he asks if they are feeling better- must ask when their last symptom was and they can come back 24 hours after that last symptom. All employees must know, or know where to find a list for reference of the big five illnesses. Spanish version given today- recommend posting both versions on the wall in the kitchen. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashWash hands after touching raw meat; before handling any RTE foods, handling clean linen, clean dishes, food contact surfaces, or putting on new gloves. Observed raw chicken handled today and employee went to start another process and did not wash hands.2-301.12 Cleaning ProcedureAfter washing hands, turn off water with a papertowel rather than bare hands as observed today. Corrected through instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore TCS foods by FCT, with all raw animal foods stored below all RTE foods. Observed raw chicken stored over carrots today in the make table. raw chicken moved to the bottom shelf today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed multiple bus tubs stored as clean but were visibly soiled. Observed lids to these bus tubs soiled as well. Observed 2 knives stored clean that still had small amounts of food debris on them. All dishes sent to the sink to be washed, rinsed, and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved chicken stored on the counter in the kitchen at <135F today. Must store TCS foods at 135F or more. Facility is currently cooking TCS foods and if not needed right away, they are stored there until they are needed and then are reheated. These TCS foods must be kept hot at 135F or more, or actively cooled once they fall below 135F. Chicken placed on ice today to quickly chill. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed a dropper with food dye inside today that was not labeled-discarded during inspection. Observed degreasor bottle not labeled today as well- labeled during inspection. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring DevicesObserved thermometer that was in-use was broken today. Discarded during inspection and a digital thermometer was taken out of its packaging to be used. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodObserved multiple containers of different sauces and some with oil in them that were not labeled accurately. Keep these all labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep clean dishes stored on a clean surface. Observed clean dish rack soiled today. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean sides of equipment on the cook line. Clean the lids and lid tracks on the make table. |