| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed 2 of the 3 concept managers to be unclear and report in accurate info regarding employee health policy requirements CDI Left poster copies with the PIC of Knights to further educate the contract employees with PICs. Educated the Knights employee in this concession area. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored between chips and single service items. CDI- Moved the personal drink away from food and utensils that can be contaminated. |
|
9
|
2
|
Food obtained from approved source |
Yes |
Yes
|
No |
3-201.11 Use food from approved sources only. -P
Observed food concept from Whiskey River is prepared in a kitchen which is not a permitted facility. CDI- All food was discarded. Further follow up is required as the letter prepared is not accurate. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed sandwich maker for Whiskey River open the hot box with a gloved hand and then use the same glove to open the bread up to place the ingredients. CDI- Have the cashier staff open the door so you don't contaminate the glove used as a barrier to the ready to eat bread. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dried food debris on utensils stored as clean. CDI- Rewash the utensils |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed Whiskey River cooked onions in hot cabinet at 130F and cooked peppers at 123F CDI- discarded Observed hotdogs from QCQ at 134F. CDI- suggested time as a public health control to QCQ for baked potatoes and hotdogs in the warming cabinet that is being worked out of or getting more steam well equipment to hold these foods. |
|
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 Subway cheese at 47F, tomatoes at 48F CDI- reversed the stacks in the pan and turned the cooler down. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 spray bottles of sanitizer at greater than 400ppm Quat. CDI- Bottles emptied and replaced with diluted sanitizer from the 3 compartment sink. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed all the single use cups without protective sleeves or containers. keep the sleeves on and pull down as the cups are used. |