| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 0pts- EHS observed English employee health policy however, there are several Spanish speaking only employees on staff. CDI- PIC was provided with the Spanish employee health policy and EHS showed each employee the document before ending the inspection. |
|
6
|
0
|
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 0pts- Observed several employees wash hands and then turn faucet off with bare hands. That action recontaminated the employee hands. CDI- Each employee was educated on the proper hand washing procedure and re-washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket, at the bar, at less than 50 ppm QUAT. CDI- PIC had an employee fill sanitizer bucket back to 150 ppm QUAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat slicer soiled with food debris and stored clean. CDI- EHS educated employee and PIC on how to break down equipment and PIC had items moved to dish pit for re-cleaning.
-0pts |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed chicken hot holding at 118F-120F. PIC attempted to reheat chicken. After 30 mins chicken was still at 118F-120F. CDI- PIC voluntarily discarded the item. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 1.5pts- Observed two large pork belly pans at 44F and dated for 2/19. CDI- Voluntarily discarded the items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1pt- Observed several spray bottles of sanitizers not labeled. CDI- PIC labeled bottles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 0pts- Observed several cutting boards in need of replacing due to deep cuts and grooves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed reach in cooler door handles with food debris build up. EHS instructed PIC to have employees clean through the busy shift as often as needed to reduce and prevent build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed lids open during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 0pts- Observed wall near can wash in need of repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee items being stored on dry storage racks. EHS encouraged PIC to find another area for the items. |