| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with no knowledge of employee health policy. Referred to e-mail sent during permitting that highlighted employee health policy and required knowledge. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks covered and stored on prep tables with active food preparation. PIC discarded drinks. |
|
6
|
2
|
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 employee handle dirty knife, wash, rinse, and sanitize by hand and take back to work station to continue to use. PIC corrected employee after prompting. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over top of oysters and clams and whole raw turkeys stored over top of ground beef and oysters and clams. PIC rearranged during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not dispensing sanitizer and no sanitizer hooked up for machine to dispense. Dish machine is not set up for hot water sanitizing. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee hand wash knife, rinse, and dip into sanitizer and take back to work station to use while inspector and PIC were standing in dish washing room. PIC got employee and knife and discussed proper wash procedures after prompting. Dish machine properly operating prior to end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container (several gallons) of cooked vegetables holding 47-48F degrees, tightly wrapped with plastic wrap and sealed with a lid. Items cooked and cooled yesterday, could not produce a cooling log. Vegetables discarded. Also observed who cooked turkeys at 47-49F degrees cooked yesterday. Turkeys discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment0 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pesto cotaining TCS foods date marked 8/27 remaining in refrigerator today 9/4/15. PIC discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment- 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit in kitchen to check dish machine. Ensure test kit is maintained in kitchen to check concentration of dish machine at the beginning of each day and throughout the day as needed. |