| 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 unaware of the reportable symptoms and diseases. Facility also could not produce employee health policy paperwork. CDI - educated PIC and food employees about reportable symptoms and diseases, and when to report. Emailed employee health policy to facility. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food employee working at 3 compartment sink, then without washing hands, moved to food prep area and put on gloves. CDI - educated when to wash hands; advised to wash hands before food prep after contaminating hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. REPEAT VIOLATION. Observed raw onions stored above ready to eat lettuce and tomatoes. CDI - educated to keep unwashed produce on the bottom. moved onions to the bottom of the rack. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee mat 3 comp sink not using the proper contact time for chemical sanitizer; rinsed items for a few seconds. CDI - educated about proper contact time; filled sanitizer compartment up with quat sanitizer at the proper concentration and soaked items using proper contact time. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Facility has produced paperwork for approved variance that cheese and tomatoes can be held out of temperature with a 2 hr hold time. PIC and facility has not produced TIME procedural paper work for the other products on the hot holding wells. All products on TIME control must have procedural paper work. CDI - educated food employees about proper TIME control procedures; emailed facility TIME proceudral paperwork. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use trays for food stored in location exposed to contamination. Observed cups stored where the cup lips are exposed to contamination. Advised to store where exposed articles are not stored where contamination can occur. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket to the walkin cooler torn. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces of container lids with sticky residue and debris on them. |