| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Repeat - Establishment's employee health policy agreement does not have non typhoid salmonella as an illness that must be reported to the manager. Food employees must be aware of their responsibility to report the big 5 symptoms and the big 6 illnesses. CDI - Establishment emailed new health policy agreement with the big 6 illnesses. 0 pts. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - P - Establishment does not have vomit/diarrheal event clean up plan. CDI - Establishment emailed example policy to use. 0 pts. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink stored on shelf above prep sink. Employee drinks shall be stored in a separate location, such as a low shelf to prevent potential contamination of food or prep areas. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Repeat - Employee observed adjusting face mask and continued to cut pineapple without discarding gloves and washing hands. Food employees must discard gloves if they become contaminated and wash hands before donning clean new pair of gloves. CDI - Employee instructed to discard gloves and wash hands and did so correctly. No other instances of employee's not washing hands when required so violation kept at half credit. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Gloves, Use Limitation - P - Employee adjusted mask and did not discard gloves before continuing to cut pineapple. Employees must discard gloves when they become contaminated or when switching tasks. CDI - Employee instructed to discard gloves and wash hands and did so correctly. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P - Repeat - Large container of chicken broth began cooling at 12:45PM and still measured 80F at 2:45PM. TCS foods shall be cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken broth discarded. Violation kept at half credit due to improvement from last inspection. |
|
22
|
1.50
|
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 - Repeat - Disposable sauce containers of aji sauce, aji ranch, and rocoto sauce measured 44-50F in drawer cooler. TCS foods in cold holding must measure 41F or less. CDI - Items were put in unit within last hour so they were all moved to walk-in cooler to cool. Manager stated that cooler was worked on earlier which could explain why it isn't holding foods below 41F. Ensure cooler is functioning and holding below 41F before placing more TCS foods in the unit. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - P - Repeat - Large container of broth had been cooling for 1 hour. Container was too large to cool down within the cooling parameters. CDI - Ice wand added to broth but it still did not reach 70F within 2 hours so it was discarded. Use ice wand from the beginning of the cooling process to ensure the broth cools in time. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Avocados had been washed according to PIC, but stickers where still on some avocados. Wash fruits and vegetables thoroughly before processing or serving. Remove stickers during wash process. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Some stacks of pans stacked while still wet. Utensils must be air dried prior to stacking. Allow adequate time for pans to dry before stacking them. Less wet stacked pans than last inspection so only half credit deducted. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Rims of disposable cups exposed at front counters. Single-use and single-service articles shall be adequately protected against potential consumer contamination. Do not expose rims of cups to potential contamination. Leave plastic sleeves on cups or do not over stack them in dispenser. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Handle missing on drawer freezer unit and gasket torn on same freezer unit. Equipment shall be maintained in good repair. Repair/replace listed equipment. // 4-501.12 Cutting Surfaces - C - Large white cutting boards have deep cut marks and need to be replaced or resurfaced. Cutting surfaces shall be smooth and easily cleanable. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing - C - No method of testing temperature of final rinse cycle of dish machine. Acquire temperature indicator strips or a thermometer that can test the dish machine's final rinse temperature. CDI - Manager educated. Points will be deducted for future inspections if not corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Repeat - Spray gun attached to hose at mop sink. Mop sink only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts. |