| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
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 PIC not able to name symptoms or illnesses that are required reportable illnesses. CDI - Instructed PIC about five major illnesses and symptoms. -1.5- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and turn off faucet with bare hands. -2- REPEAT
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 wearing gloves throughout the kitchen and performing multiple tasks with the same gloves on in different areas of the kitchen. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap at rear handsink, but not dispensing. CDI - PIC unclogged nozzle. -0-
5-202.12 (c) Handwashing Sinks, Installation - PF Observed metered faucet staying on for 6 seconds in the women's restroom sink. Have sink adjusted to stay on for 15 seconds or more before needing reactivation. |
|
14
|
3
|
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 several utensils hanging on the side of drying rack with buildup present on the food contact surface. CDI - PIC moved items to dish room for cleaning. -3- REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed thawing seafood under running water at 74F. Use cold water when thawing. -.5- |
|
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 fruit flies in the bar near the dump sink. Maintain plumbing and pest control maintenance schedule. -1- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on cutting board. Move cloth to sanitizer solution between uses. -0- REPEAT
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
41
|
0
|
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 tongs stored on soiled oven handles. Moved to hot water at or above 135F to be stored on stove eye. -0- |
|
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 several metal pans wet-stacked on drying rack. Use pyramid stacking or other method that facilitates air-drying. -0- |