| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
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 0pts- When questioning an employee, he/she could not explain symptoms or illnesses that could be reported. PIC stated all employees sign an employee health policy before working. PIC was able to provide PIC with symptoms and illnesses that he/she would exclude or restrict employees from working. PIC was informed about exposures and when employees needed to report exposures. CDI- PIC was given employee health policy to help re-train employees. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 0pts- Observed employee turn handsink off with bare hands. CDI- EHS instructed employee to use a towel to turn handsink off so she/he does not recontaminate hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee don gloves without washing hands first. CDI- PIC instructed employee to wash hands before donning gloves.
PIC was informed employees must wash hands when they change activities. |
|
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 1pt- Observed handsink blocked by two speed racks. CDI- PIC moved racks.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the bread station hand sink. CDI- PIC provided soap. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts- Observed chicken wings in display case at 50F from yesterday. Other items in the case were between 38-43F. Observed turkey in flip top at 48F and staff could not say when it was cut. CDI- PIC voluntarily discarded items. PIC stated the wings were stacked to high in the case.
Note: Salad bar under produce department had lettuce and spinach at 50F. PIC moved items to walk in freezer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 REPEAT 3pts- Observed deli meat (ham and turkey) and chicken breast not date marked. Also observed sliced deli meat date marked for 12/27/2017 and 12/28/2017. CDI- All items were voluntarily discarded by PIC.
VR- no later than 1/15/2017 to ensure date marking rule is being followed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 0pts- Observed deli wraps and sandwiches at 50F and tightly covered/wrapped. Also observed rice in the walk in covered and cooling at 51F CDI- PIC moved items to walk in freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT 0.5 pts. Observed food debris build up in display coolers and on display cooler tracks. Clean as needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT 0pt- Observed food debris and trash on the floors behind and underneath equipment. |