| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite today. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Observed management and staff unaware of the big five illnesses. Manager was unaware of certain symptoms that must be excluded from food service. Employee health policy will be emailed and must be signed by all food staff within 10 days-see VR date at bottom of page. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed staff donning gloves after handling money without washing hands. Staff washed hands to correct. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed the handsink out of order in the dish area today.
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water turned off to the back handsink today.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink.
6-301.11 Provide soap for handwashing at each handsink. -PfObserved no handsoap at the back handsink.
VR in 10 days. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple items on the hot rollers holding at <135F today. Reheated to 165 or more to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed front row sandwiches in the display unit holding at >45F today. Sent to walk in cooler to chill down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed corn dogs that expired on 4-11-15 and hotdogs that expired on 4-4-15. Both discarded today. |
|
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.
Observed a food employee with a bracelet on today. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination.
Keep togo containers inverted when unwrapped. observed pizza slice boxes and other sinlge use containers food side up today. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P
Observed the canwash drain stopped up today.
VR in 10 days |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system.-P
Observed no drain pipe on the back handsink- leaking into the floor today.
VR in 10 days |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed buildup and debris under storage cabinets today- especially under drink dispensers today. |