| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed employee wash hands and then turn off faucet with no barrier. CDI: Employee educated and directed to rewash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in wait station being used as a dump sink. Observed bar towels stored on handsink. CDI: Employees directed to only wash hands in handsinks. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags stored out of chronological order and with several tags missing completion dates. CDI: PIC directed to ensure that all tags have completion date and are stored chronologically. REPEAT VIOLATION. VERIFICATION REQUIRED |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flats of raw shell eggs stored over RTE items in WIC. CDI: Items properly rearranged. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed mixer blade and french fry cutter stored as clean with food debris. CDI: Items returned to dish area. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed grits prepared yesterday in a large tub in WIC holding above 45F. PIC stated that the product is cooled on thin pans. CDI: Product did not fully cool before being transferred into large tub. Product discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 TCS sauces on counter at beginning of inspection. Staff began labeling items during walkthrough. PIC stated that facility holds sauces for 4 hours beginning at lunch time. Time on bottles was 12:00pm. No written procedures were on file. CDI: TPHC paperwork provided and filled out during inspection. PIC directed to ensure that items are labeled when first removed from cold holding. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed clear liquids next to grill in squeeze bottles with no liquid. PIC identified items as water, vinegar, and white wine. CDI: Items labeled. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food in kitchen with unapproved watch on. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in sanitizer buckets at 50ppm quat. CDI: Buckets changed to proper concentration. PIC advised to bump up dispenser to allow more than the minimum concentration out of sanitizer to be dispensed. REPEAT VIOLATION |
|
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 damaged gaskets on several coolers in facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 dust accumulation near dish area on ceiling tiles. |
|
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 drink stored in cooler drawer above and adjacent to customer food prodcuts. CDI: Drink discarded. |