| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout the kitchen as evidenced by poor handwashing, equipment and utensil cleanliness, poor glove usage, improper cold holding, and handsink usage. PIC is a certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves repeatedly without washing hands. CDI: Employees educated on proper glove usage. VERIFICATION REQUIRED
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees repeatedly move from raw to ready to eat foods, from register/money handling to food prep, and from cleaning to food preparation with no handwash. CDI: Employees educated on when to wash hands, and hands were washed. VERIFICATION REQUIRED. |
|
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 food debris in back handsink and green beans in the front handsink. CDI: Sinks cleaned.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handsink. CDI: Soap provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloved hands to put raw sausage on the stove. Employee then touched and handled several clean dishes used for ready to eat foods. CDI: Employee changed gloves and washed hands. Dishes rewashed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over macaroni and cheese in the walk in. CDI: Products rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all of the pans and bus tubs stored as clean had food debris, flour, and grease build up on them. CDI: All dishes taken to the sink and rewashed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer connected to the dispenser. CDI: Sanitizer was connected. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding food above 41F. CDI: All TCS food voluntarily discarded. VERIFICATION REQUIRED
NOTE: Product disposition form filled out today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 salads cooling while tightly closed. CDI: Salads opened.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding above 41F. Cooler is necessary for normal operation. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without effective hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet preparing food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes returned to sink. |
|
43
|
0
|
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 boxes of single service items with flour in them. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips have expired. VERIFICATION REQUIRED |
|
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. Observed surfaces of equipment throughout facility including but not limited to counters, walk in cooler handles, walk in cooler walls, interiors of refrigeration, and prep surfaces with grease build up and food debris. REPEAT VIOLATION |
|
53
|
0.50
|
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 soap dispenser is damaged and will not stay closed at back handsink.
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 heavy flour accumulation on floors around chicken breading station, underneath and around ovens for biscuits. Observed grease build up on walls and parts of floors. REPEAT VIOLATION |