| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written plan for diahrreal or vomiting cleanup. CDI, handouts emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 food employees turn faucet off with their bare hands after handwashing. CDI by instruction. Repeat. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed raw shell eggs stored over RTE and peaches in walk in cooler. CDI, eggs relocated for proper storage. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Oberved TCS foods in walk in cooler between 43-44 degrees F. CDI, Thermostat adjusted and temperatures of foods decreased before end of inspection. Ensure TCS foods maintained at 41 degrees F and below. Repeat. Risk Control Plan may be necessary if out of compliance next inspection. See temperature observation chart. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several packages of ham not date marked and tamale prepared today according to PIC with preparation date of 10/27. CDI, ham voluntarily discarded and correct date on provided on tamale. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open in establishment.
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed several flies in establishment. Repeat. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several open containers of foods stored on ground in walk in cooler and open container of flour and dry ingredients stored on ground in kitchen. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled single-service tray stored over clean single-service tray. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot water faucet handle loose at front handwashing sink. Repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit on-site wet. Vr needed to ensure accurate and effective test kit available on-site. |
|
56
|
0
|
Meets ventilation & 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. Observed personal cell phones and purse stored on prep table. Observed personal food stored over food for consumer in prep cooler. |