| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no foodborne illness policy in place for employees to be informed on the symptoms or illnesses to report when experiencing them. CDI. PIC was given foodborne illness policy and poster to hang up in visible area for all employees. -0 pts. EHS suggest to print acknowledgment form for employees to sign and keep on record for future inspections. |
|
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 turning off faucet with bare hands. CDI. Employee rewashed their hands and used a barrier to turn off the faucet. -0 pts. |
|
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 broken paper towel dispenser on the left side of the kitchen in the hand sink area. CDI. Employee placed paper towels in the area. -0 pts. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black build up on the inside top area of the ice machine. Repeat. -3 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at the 3 comp sink not reaching proper level strength, 200ppm. CDI. Employee replaced clogged sanitizer bottle. Concentration reached proper levels before EHS left establishment. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili and rotel being reheated at table top steam unit for hot hold not reaching 165F at the two hour time frame. CDI. PIC reheated both items immediately in the microwave to increase temperature to 165F or above. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle of the knife in flip top unit directly touching the lettuce. CDI. PIC removed knife from flip top. Utensils may be stored with handle not touching food, dry place and cleaned at least every four hours. -0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P Observed faucet turned on with continuous water pressure on the existing backflow prevention device. Due to the existing device not being rated for continuous pressure and in order to meet the A.S.S.E standards, the faucets must be turned off after each use to prohibit continuous pressure on the existing backflow prevention device. Backflow prevention device that would meet the standard would be an A.S.S.E 1012. CDI. Faucets were turned off. Discussed with PIC that if the faucets are not turned off after each use then the additional device would be required to be installed on the faucet before the Y connector. -0pts. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpsters open. Observed damaged door on recycling lid.
5-501.114 Using Drain Plugs - C Observed missing drain plug on middle dumpster. -0 pts. |