| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. PIC needs to work with employees and provide training with regards to the violations listed in this report including handwashing, glove use, cold holding, and TPHC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. After an employee cracked a raw egg with a gloved hand and removing the glove, the employee donned new gloves without washing hands in between. CDI by employee washing hands. Full points may be taken for repeat violations. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation (P)- Single use gloves shall be used for only one task, used for no other purpose, and discarded, when damaged or soiled, or when interruptions occur in the operation. An employee cracked a raw egg with a gloved hand, then handled RTE biscuit without changing gloves or washing hands. CDI by the employee voluntarily discarding the biscuit, then removing gloves and washing hands. Full points may be deducted for repeat violations. |
|
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)- TCS food being cold held shall be maintained at 41F or below. The prep unit near the cook line had an ambient temperature of 50F and all TCS items stored in it was 49-50F. The unit was adjusted and reached an ambient air temperature below 41F prior to the inspection ending. CDI by the PIC voluntarily discarding all items. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) - Time as a Public Health Control procedures used for leaving flats of shell eggs at room temperature during service, require that when a flat is pulled from refrigeration, the 4 hr time it is to be discarded is recorded. This is indicated as to be written on cardboard flat. Today flat did not have time recorded. CDI by the PIC writing the time for discard on the egg carton. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- A bottle of sanitizer on a cart was not labeled. CDI by labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Boxes of hashbrowns were draining on the 3 comp sink setting on the rinse and sanitize basins. The 3 comp was not rinsed and sanitized prior to being used for food prep. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Multiple employees were not wearing any hair or beard restraints. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Nonfood contact surfaces shall be cleaned at a frequency to prevent buildup of soils and microbial growth. The handle for the food thermometer had residue on it and is in need of cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- (C) - Plumbing systems shall be maintained in good repair. There was a leak on the hot water portion of the handsink near the dish machine. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles (C)- A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. There was a significant amount of grease on the pad around the grease receptacle. Grease receptacle and surrounding pad should be cleaned to address grease buildup in enclosure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- Facilities shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. There are three cooling/freezer units that are out of order and not in use. PIC stated that they plan to remove item from premises. |