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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
PIC was unable to recall all illnesses and symptoms. CDI - educated of requirements. Gave handout.
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no hand wash signs in men's restroom. CDI - signs provided by inspector.
6-301.14 Post a handwash sign at each handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
& Observed pot overwraped with bread crumbs inside, overwrap damaged, hole present. CDI - repackaged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat non-compliance: Observed ham and turkey not dated. CDI - discarded
Observed pasta salad dated 9/21, pasta for salad was made 9/20. CDI - properly dated. Maintain date of oldest ingredient requiring date making when dating items with multiple ingredients.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed 2 pitchers with white ground sugar/salt in them.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed green beans that the facility cooked and sent out to a site and brought back. Green beans were cooling and are only for staff food. Green beans are stored over other ready to eat items that will be used at future catering events.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Maintain food for employees below facility food to ensure or in a separate location. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed one damaged refrigerator gasket on 2 door cooler. Observed damaged shelves, coating on shelves of refrigerators chipping. Observed several damaged cutting boards.
4-501.11 Maintain equipment in good repair.
4-501.12 Cutting Surfaces - C maintain cutting boards in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat non-compliance: Observed 2 absorbent ceiling tiles in kitchen ceiling.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
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