| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unaware of their duty to report food borne illnesses and symptoms. Observed no employee health policy or poster posted. CDI (Corrected During Inspection): employees educated on employee health policy and poster hand out given at end of inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed hand washing signs missing from the four hand sinks of satellite kitchens. Provide hand washing signage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink to be dispensing at 100ppm. 200-400 ppm is required. EHS advised facility to manually mix sanitizer until it can be serviced. VERIFICATION REQUIRED within 10 days to ensure sanitizer is dispensing at proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon milk holding at 44F in Garden Path satellite kitchen refrigerator. VERIFICATION REQUIRED within 10 days to ensure refrigerator is capable of holding foods at 41F or below. NO POINTS TAKEN TODAY DUE TO THIS BEING THE FIRST INSPECTION AFTER JANUARY 1, 2019. Points and voluntary disposal may be required during next inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey salad dated for 3/5-3/12. EHS (Environmental Health Specialist) explained to employees how this would be 8 days and that the last day would need to be 3/11. CDI: Date marking discussed and date label fixed.
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 opened bag of mozzarella cheese dated 2/26. CDI: voluntarily discarded. Observed container of tomato soup dated for 2/23. Employee stated that this was the date the item was pulled from the freezer. Item still out of date. CDI: voluntarily discarded. Ensure items are date labeled with make/prep/open/cook date, freeze date if different from make/prep/open/cook date, and thaw date. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry storage goods being stored on the floor from yesterdays delivery. Ensure items are placed in proper storage area after delivery. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor that had been re-assembled after cleaning with lid on, not allowed to air dry. Observed blender being stored with tight fitting lid and moisture inside, not allowed to air dry. Ensure these items dry disassembled. CDI: items disassembled.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Repeat Observed ice scoop being stored in soiled ice scoop container (dead fruit fly). Observed cleaning needed in the clean utensil drawer of prep table. |
|
47
|
0
|
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. Observed cleaning needed on insides of microwaves in main kitchen and in satellite kitchens. Observed cleaning needed on the interior and exterior of cabinets/drawers in satellite kitchens. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 cleaning needed on the ceiling vent above three compartment sink area. |