| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC and food employee unable to produce or explain the facility’s foodborne illness policy. Both employees were unable to tell EHS the five reportable foodborne illnesses and five foodborne symptoms. EHS provided PIC with employee health policy poster and acknowledgement form in English and Spanish. Verification visit no later than 10/07 to verify PIC and employees have reviewed the policy. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above vegetables in walk-in cooler. Observed uncooked and non-frozen mac-n-cheese made with raw shelled eggs stored above cooked proteins in reach-in freezer. CDI: PIC properly rearranged storage order in both units. Storage poster provided. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cod fish and vegetable container hot holding on top of hot hold cabinet below 135F. CDI:PIC stated item was mistakenly left out of the hot hold unit for less than 1 hour. PIC rapidly reheated food items on stove to 200F. REPEAT. |
|
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 a box of individual packaged bags of cut collard greens stored in walk-in cooler above 41F. Per PIC, the item were delivered by US Foods today at 1:30 PM. She stated items were placed directly into the walk-in cooler along with the raw shelled eggs. CDI: PIC voluntarily discarded the collard greens. EHS discussed the importance of checking receiving temperature of all TCS food items and rejecting food items not in temperature. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 five containers of uncooked Mac-n-cheese stored in reach-in freezer double wrapped (plastic wrap and aluminum foil) while ambient cooling. CDI-PIC removed wrapping to allow products to quickly cool. EHS discussed proper cooling parameters and methods. If this violation continues, EHS may require a risk control plan for cooling or take permit action. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap between rear door and floor that could allow entry of insects and rodents. Gap is present even when the back door and screen door are closed. Eliminate gap. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on prep table. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of plastic cups and plastic containers stored on floor in upstairs office/storage room. |
|
47
|
1
|
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.e Observed solid build up throughout facility including reach-in coolers, reach-in freezers, and walk-in coolers. Increase cleaning frequency to avoid build up. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing floor tiles throughout back kitchen area. Observed vent covers and ceiling tiles in disrepair throughout kitchen area. Observed holes and damaged drywall and coving through kitchen and restroom areas. Repair all issues. REPEAT
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 stained ceiling tiles throughout kitchen area. Observed accumulation of dust on vent covers throughout facility. Increase cleaning frequency to avoid build up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. PIC stated kitchen remodel of floors, walls, and ceiling is soon. |