| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed health policy posted outside of office as well as a health policy booklet, which PIC was able to locate, but PIC could not recall if employees are trained in health policy when hired. Also observed employee unfamiliar with health policy. CDI - PIC was advised on going over the employee health policy with employees more often. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handwash sink in kitchen without paper towels. CDI - PIC immediately refilled paper towel dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled hot holding pans stored as clean. Repeat. CDI - Items were sent for rewashing. |
|
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 Observed pan of green beans and pan of gravy maintaining temperatures of 122F on frontline hot well. CDI - PIC sent items back for reheating. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed chemical bottle of restroom cleaner in kitchen. PIC stated that they use it to wipe down tables in kitchen at the end of the day. CDI - PIC was advised on only using food service-approved sanitizer on food contact surfaces. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees working kitchen without hair restraints. |
|
42
|
1
|
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 several pans wet stacking above 3-compartment sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.17 Warewashing Equipment, Cleaning Agents. Manual warewashing equipment must contain a wash solution of soap, detergent, and other cleaning agents. - PF Observed drity dishes stacked high in 'wash' compartment of 3-comp sink. Employee proceeded to wash dirty dishes in 'rinse' compartment with soap and water and immediately place items in the sanitizer-filled 'sanitize' compartment without rinsing off detergent first. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal drink stored on middle shelf in WIC. CDI - Item was voluntarily discarded. |