| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed a partially eaten peanut butter container in dry storage (single portion size). Employees shall eat where food, clean dishes, etc won't be contaminated. CDI-disposed of |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart partially blocking access to dietary hand sink. Keep sink accessible. CDI-cart moved
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks at buffet table and 3-comp sink dish area. Keep paper towels stocked for proper handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener, potato chopper with dried debris and grease stored as clean. CDI-returned to dishwasher
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer with dried food stored as clean. CDI-returned to dishwasher |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed hot dogs and chili in steam well that was just turned on. Neither had been heated before putting on steam table. CDI-food removed and reheated properly. |
|
20
|
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 double stacked pan of lettuce, ham and turkey deli meat stored on top of plastic bags of other deli meat. Cantaloupe and cheeses stored on speed rack in middle of kitchen. Grilled beets sitting on prep table. All above 41F. CDI-all returned to WIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several of the sneeze guards not angled on the buffet table. Table is unmanned. Soup did not have lid or sneeze guard protection. CDI-discussion with PIC |
|
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-Storing - C Observed single service and silverware stored with handles down. Store with handles up |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women's staff bathroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed a dumpster with a hole in the front. Needs to be replaced. |
|
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 walls, ceilings, fans need cleaning in both dish areas. |