| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Observed no employee health policy in place. CDI-PIC printed out policy and will be going over it at mandatory staff meeting tomorrow.
**2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no hand soap at any of the hand sinks in dining rooms. CDI- hand soap put at all hand sinks.
**6-301.11 Provide soap for handwashing at each handsink. -Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw meats stored above and in same tray as RTE foods. Raw meats shall be stored according to cook temp and below RTE food. CDI-Walk-in rearranged.
**3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
**3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed multiple scoops with food debris below scoop plungers. Tea nozzles with build-up. CDI-dirty utensils sent back to be washed.
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed sealed container of cooked rice in walk-in date marked from 11/12 at 51F. Follow proper cooling procedures. CDI-rice disposed of.
**3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed undate marked portabella lasagna. CDI-disposed of. Observed undate marked items in top of make unit (salad items). PIC said they were to be disposed of. If disposing of them at end of dinner shift then dispose of them at end of dinner shift or date mark them.
**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 |
Yes |
No
|
No |
Observed container of salt? on cook-line. CDI-disposed of. Label any unidentifiable food.
**3-302.12 Food Storage Containers Identified with Common Name of Food - C |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean knives stored in container with linen napkin. Silverware being wiped with damp dirty frayed rag. Never wipe clean silverware or glassware. If items are spotted then look into rinse aid or adjusting high temp dishmachine. Observed clean utensils stored in drawers with debris/crumbs. Observed clean silverware in trays with debris/crumbs and handles not facing all one direction. Observed wet stacked plate covers.
**4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
**4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed bathroom door propped open. Keep door closed.
**6-501.19 Closing Toilet Room Doors - C |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed extremely dusty vents in kitchen.
**6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |