| 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
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Discussion with two food employees regarding health policy. First food employee unable to list any symptoms, illness and exposure (language barrier issue). Second food employee was unable to list any reportable symptoms without any assistance. CDI PIC informed food employees where health policy was posted and will review with employees since both are new. |
|
4
|
1
|
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 in walk in cooler a employee beverage being stored in pan with exposed lettuce. CDI PIC discarded lettuce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few containers and utensils stored as clean with minor food debris on them. CDI Items returned to ware washing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on can opener. CDI Taken to ware washing. Make sure to clean as required.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets reading less than 100 ppm for quat ammonium. CDI After checking at 3 compartment sink observed buckets were 97-100 degrees resulting a false reading. PIC will make sure food employees are following manufacturer instructions and checking to ensure meets concentration. Observed both dish machine at bar and back area not dispensing any chlorine. CDI PIC had it adjusted where 100 ppm for chlorine was being produce. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cement being stored over food preparation areas an single service. CDI PIC moved to office. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing rings that have decoration/stones on them. Only a plain ring is acceptable. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees at time of inspection not wearing hair restraints. Make sure to have food employees wear hair restraints when conducting food preparation. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to spread out so sanitizer can ir dry and work effectively. REPEAT |
|
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. Observed minor debris in reach in units on shelving. Make sure to increase cleaning frequency. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 on ceilings over food preparation areas. Make sure to increase cleaning frequency. REPEAT |
|
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. Observed employee cell phones being stored over food preparation area on line. Observed employee jacket and purse being stored on dry storage rack. Make sure to have a designated area for employee possesions so that food, equipment and single service will not become contaminated. |