| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees uneducated about the employee health policy and the reportable symptoms and diseases, and when to recognize/report exposure. CDI - emailed spanish employee health policy and poster. Went over the policy with the PIC. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Obseved one employee drink on counter top where food was stored. Food in containers with lids. Drink also had a lid. CDI - educated to store drinks on the bottom shelf away from food and single service articles. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed whisp and other utensil stored in a handsink. CDI - educated that handsinks are not for storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with food debris on the food contact surface. CDI - pulled to bring items to dishpit for a proper cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed containers of lettuce that has been chopped in the walkin cooler not meeting time/temp criteria for cooling. Refer to temperature chart. CDI - advised to discard the lettuce. Educated to cool down in freezer first to rapidly cool down. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of onions out of temperature. Refer to temperature chart. CDI - educated to use a deeper container in the hot holding unit so the container can touch the hot water. The container of onions was not touching the water. Used deeper container. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the prep unit. Refer to temperature chart. . CDI - educated to cool product down to proper temperatures before storing in prep unit. Advised to discard product. Product is being prepared and cooling in walkin cooler, but not meeting time/temp criteria for cooling before being stored in prep unit. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil on the cook line. CDI - PIC wrote 'oil' on spray bottle. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the dish pit area. Advsied to provide pest control management to the facility. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - removed the scooper from the ice. Educated to provide a scooper holder for the ice scooper or store the handle out of the ice. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusty racks in the walkin cooler. |