| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC was only able to name 3 out of 5 employee health symptoms and none of the food borne illnesses. CDI- Educated PIC on 5 symptoms and 5 food borne illnesses.
PIC stated they were unaware on how staff in this facility are trained on the health policy. CDI- Employee health policy was given to be posted in facility and also a policy was emailed to PIC to go over with employees and train them. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 two food employees scrub hands for less than 15 seconds. CDI- Spoke with PIC about talking to employees about the proper handwash procedure and rewash were done. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment. 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 PIC using bare hands to place fries inside of bags for customers. The thumb part is touching the fries, although a utensil is being used to dispense the fries. CDI- Educated PIC to use gloves at all times when handling fries. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food employee wetting wiping cloth in handsink. CDI- Educated PIC that handsinks are to be used for only handwashing and employee was told to stop.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at back handsink. CDI- Paper towels were provided. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat Violation-Full Points, 3- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lettuce cooling at a rate of 0F/min and 0.03F/min. The proper cooling rate is 0.12F/min. See #31 on explanation on why lettuce was not cooling at the right rate. CDI- Items were either placed inside of walk in freezer to rapidly cool or ice was added to container. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation-Full Points, 1- 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
In walk in cooler observed lettuce cooling in large white container with the description of a trash can. Lettuce inside of trash can was inside of a plastic bag and large plastic bag of ice was sitting on top of it, lid was on container. CDI- Lettuce was placed inside of smaller metal containers and put inside of freezer to rapidly cool. Also observed lettuce in a 5 gallon container cooling in cold water, lid was on container. CDI- Lid was removed and ice was added to cold water. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat Violation- Full Points, 2- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed box of potatoes being stored on floor at back drive thru area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal and plastic containers wet stacked in clean dish area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-use frosty and drink cups being stored where contamination can occur. Suggested to facility to keep cups inside of sleeves. |