| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no written verification for employee health training.
CDI- EHS provided county policy with signature sheet. (-0) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shrimp beside RTE shrimp in fliptop 1.
CDI- Raw shrimp moved to front. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as clean above 3 comp sink with grease residue and food debris. Increase ware-washing efficacy.
CDI- All dishes returned to ware-washing. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fried rice in WIC at 48F prepped several days ago. All other items in WIC below 41F, ambient temp in unit 37F.
CDI- PIC voluntarily disposes of rice. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed sliced cabbage in fliptop 2 states to be prepped on the 19th, without date mark.
CDI- Prep date confirmed, PIC dates cabbage. (-1.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled spices at cook line. EHS advises PIC to label with working name- labels can be placed on cart instead of individual containers, so long as labels correspond accurately. (-0) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed several cans with dented seals kept with usable supply.
CDI- PIC removes can from usable dry storage area.
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on ground in WIF. EHS advises procuring crate or risers to keep things off ground in WIF. (-2) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed one damaged fryer basket with metal wire coming apart from frame, no longer safe to use.
CDI- PIC removes from service and replaces with new. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed severely rusted metal racks in WIC. Washable, plastic layer being used to prevent contamination to food at present. Replace rusted racks at earliest opportunity, and ensure plastic layer is washed as needed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed serious grease accumulation on outside of cook line fryers. Increase cleaning frequency. (-1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed fans blade in WIC covered in dust. Clean at earliest opportunity. (-0.5) |