| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC with no certified training. Repeat violation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: PICcouldnot adequately describe symptoms, exclusion conditions, exposure reporting requirements, orreportable illnesses. CDI- left PIC with Employee Health Form and instructions to have this requirement satisfied within 10 days. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink, covered with straw present, on surface with active breader pan. CDI- moved breader and drink. |
|
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 handsink with box of cucumbers placedover sink basin. Sink cleared. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw chicken in prepsink with green peppers on drainboard. CDI- peppers moved. Raw fish container sitting on box of mushrooms in walk-in cooler. Fish moved to lower shelf. Bag of rice open and exposed to contamination. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed unlabeled spray bottles containing chemicals. CDI- labeling begun while on site.
7-201.11 Store toxic materials to avoid contamination. -P: Observed that cucumbers had been peeled in 3-compartment sink. Sink also contained red sanitizer buckets with soapy water, brillo pads, dirty sanitizer. If the 3-compartment sink is used to prep food, the wash / rinse /sanitize processmust be maintained entirely separate from the food prep operation. Food must be prepped, then sink cleaned. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 cooking oils and othersquirt bottles unlabeled. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxof chicken on floor of walk-in cooler. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for dispensing raw chicken from prep sink to fryer basket with handle laying in chicken. Observed container with no handle used to dispense rice from bag. Use a utensil with a handle. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.16 Do not use a warewashing sink for handwashing. Employee rinsing hands at 3-compartment sink.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No sanitizer strips available for quaternary ammonium. Facility must obtain. |