| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf) PIC shall ensure rules in the code for food safety and handling are met.
The person in charge shall ensure that employees are sanitizing dishes, food temperatures are being maintained, employees are washing hands, and that employees are properly trained in food safety. There were violations in all of these areas. CDI-Corrected in the violations in which they occurred. More training is necessary. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) // 2-301.14 When to Wash (P) - After following handwashing procedure, use a clean barrier such as a paper towel to manually turn off faucet handles and avoid recontaminating the hands. Hands shall be washed at any point that they become contaminated.
Food employee used correct handwashing procedure but turned off the faucet handles with bare hands. Employee was not washing hands when needed, they wash hands in restroom but not in kitchen. Employee changed tasks during inspection and did not wash hands. Manager did not wash hands and was handling fruit packages in walk in cooler. CDI-Discussion with manager on duty of store to do an in-service in this department for handwashing. Hands were washed during inspection but more training is necessary. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Handwashing sinks shall be accessible at all times for employee use and shall only be used for handwashing.
Handwashing sink blocked with fruit trash can. CDI-Trash can moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) (A) Discard gloves after a task is complete or any time they are damaged or soiled.
Food employee changed tasks from washing dishes and went back to food prep without changing gloves. Food employee wearing heavily soiled gloves and actively cutting fruit upon arrival of REHS. CDI-Gloves removed, hands washed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical - Methods (P) After being cleaned equipment food contact surfaces and utensils shall be sanitized in chemical or hot water manual or mechanical.
Employee rinsed dish and didn't sanitize it prior to placing it on clean side drainboard to dry. CDI-REHS intervention and dish was properly washed/rinsed/sanitized. Training needed in this area. |
|
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 (P) Maintain TCS foods in cold holding at 41F or less. REPEAT
Cut fruit measured from 43-48F in service case. CDI-Fruit removed from case for temp checks in back. If any is at or below 41F it can be sold but if above 41F, should be discarded due to not knowing how long it has been out of temp. Best practice will be to implement temperature checks of the cut fruit a couple of times per day for troubleshooting the temperature issues. Cut fruit should always be cooled completely to 41F and below prior to placing out for sale. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-208.11 Storage - First Aid Supplies (P) (Pf) First-aid supplies that are in a food service establishment for the employee’s use shall be labeled with the manufacturer's label and stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
First aid kit stored above prep table. CDI- first aid kit relocated appropriately. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
Fruit island is not holding at a temperature to maintain food temps at 41F and below. Ambient during inspection 52F. Discontinue use until repaired. VERIFICATION of repair/replacement/removal by May 1. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) (A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Food employee with long facial hair and no beard guard cutting fruit. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
Food employee cutting fruit that had not been washed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.14 Wet Cleaning (C) Food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means.
Employee did not wash a dish after using, instead rinsed it and placed on clean drain board. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. REPEAT
Heavy soil present on prep sink and drainboard, especially in corners. Clean prep table from soil and debris. Handwashing sink in need of cleaning. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) - Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Clean urinals and toilets throughout. Clean hand sinks in restrooms. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be cleaned as often as necessary to keep them clean.
Floor cleaning needed in walk in cooler and cutting room, especially along baseboards, and in corners.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Toilet paper dispenser in mens restroom broken. |