| 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 Observed employees unable to identify the 5 reportable symptoms and foodborne illnesses. Establishment did not have EHP flyers posted. CDI EHS educated employees on the reportable symptoms and foodborne illnesses and provided EHP flyers. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 employees washing hands for less than 15 seconds, and turning the faucet off without a clean barrier. Ensure to follow proper handwashing procedures. CDI EHS educated employees on proper handwashing and employees rewashed hands. Repeat violation.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling raw chicken with gloved hands, discard gloves, and continue to touch various handles of equipment without washing hands. CDI PIC had employee wash hands properly and donned gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting tomatoes with bare hands. Ensure no bare-hand contact is allowed for ready-to-eat food. CDI EHS educated employee on glove-use and employee voluntarily discarded cut tomatoes, washed hands, and donned gloves. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered containers of cut tomatoes cooling in the walk in cooler. Ensure to follow proper cooling methods for ambient cooling. CDI PIC removed plastic cover to allow proper cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on the floor of the prep area. Observed several boxes (oils, raw chicken, etc.) stored on the floor throughout the facility. PIC stated that they had a delivery early morning. Ensure to put delivery in proper locations as soon as possible. CDI PIC removed raw chicken and pickles off the floor. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed tomatoes stored in cardboard box where tomatoes where from originally. Ensure to store washed vegetables and fruits in a clean container after washing them to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains. Ensure to resurface or replace. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (handles of equipment, gaskets, exterior of equipment, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation. |