| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection. |
|
2
|
0
|
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
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF
Observed no employee health policy in place at facility. PIC did not know any of the illnesses or symptoms associated with foodborne illness. CDI: New EHP poster given to PIC. Explanation about employee health and employee exposure given. Employee health policy given via email with inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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
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 PIC don gloves twice with no handwash. Observed PIC recontaminate hands by not using a barrier to turn off water after washing hands several times. Observed employee relocate chemicals and then move to donning gloves for food prep with no handwash. CDI: PIC directed to correctly wash hands after each instance. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap or papertowels at back handwashing sink. CDI: Items provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink with steel wool and large food debris in sink. Sink was being used to clean dishes. CDI: PIC directed to only wash hands in front handsink. REPEAT VIOLATION |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
•3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that established TPHC procedures were not being followed. Timer on hh equipment is broken. Observed that facility is not keeping time appropriately. CDI: Items placed on time based on what time employee stated products were put into case. VERIFICATION REQUIRED REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 pizzas in WIC stored on floor. Observed chips in back storage area stored on floor. CDI: PIC began moving items during inspection. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed SS straws stored under drink machine drain lines. REPEAT VIOLATION
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items in back storage area stored on the floor. PIC stated that a shelf broke and they placed the items threre until the shelf is fixed. CDI: PIC advised to move items to crates or racks until shelf is fixed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly against and above SS items and customer food. CDI: Items moved to a safer location. |