| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed the PIC with food safety certification was not present at beginning of inspection. Ensure PIC in on the premises at all times during foos prep and service. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed staff members did not knmow symtomps that require reporting to manager, no signed employee helath policy, and did not know where the policy was posted. CDI- staff was shown where the policy was posted and policy was reviewed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed an employee handling soiled utensils used the same gloved hands to handle clean equipment. **Ensure hands are washed before sitching to a task handeling clean items. CDI - PIC directed staff to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf Observed the hand washing sink in the dish washing area was blocked by a large dish rack and other objects (rolled floor mats). Racks should be moved during dish washing activities so the sink is accessible for washing hands. CDI - rack and mats were moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw ground beef (frozen) was stored above frozen squash. CDI- raw ground beef was moved to lower shelf separate from ready-to-eat food.
--NO POINTS |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the ice shield and the side walls of the bin with black residue; the juice gun/dispenser had pink residue, |
|
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 a tray with lettuce, sliced tomatoes, and deli meat all labeled as prepared/opened on 7/28 (today's date); staff member stated the items were prepared on 7/27 ; . Observed a container of beef stir-fry was dated 7/28, and menu confirmed date of prep was 7/26. Observed date ranges on ready-to-eat food was labeled for 8 days instead of 7. CDI - items were properly labeled; reviewed date marking requirements and provided handout for guidance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large deep bowls of raw chicken cooling from ambient temp (89F) with tightly wrapped and had not dropped in temperature after 20 minutes of cooling in the walk-in cooler. CDI - pans were vented and instruction was given.
NOTES: Properly manage time when food is pulled from service for cooling. Observed breakfast items (scrambled eggs(108F), sausage (93F) were on the counter after breakfast service. Ensure food is rapidly cooled down. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing in two sinks; were loose in sink/ not in containers; running water at 84F (cold tap) only running on two pieces of chicken. The chicken had completely thawed and was warm. **Monitor thawing food so that temperature does not exceed 45F, move to cold holding unit when thawing is complete. CDI - reviewed thawing procedures, and the chicken was moved to the walk-in for cooling. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a container of tuna salad was labeled "boiled eggs". **Ensure all food labels are correct to avoid exposure to allergens. |
|
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 a box of bananas were stored beneath the prep area were thaw meats are thawed and preped. Counters were dripping near where the bananas were stored. CDI- corrected by instructing PIC to move bananas.
--NO POINTS |
|
44
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C Observed a staff member switch from handling soiled dishes to checking sanitizer at clean dish area without changing gloves.
--No POINTS |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the floor with missing tiles a the doorway leading to the dish washing area. **Repair floor to facilitate cleaning and to prevent further damage.
--NO POINTS |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed personal items (drink, jacket) were stored with food inthe food pantry.
6-305.11 Designation-Dressing Areas and Lockers - C
--NO POINTS |