| 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 PIC and employee able to identify 4 of the 5 reportable symptoms and 3 of the 5 foodborne illnesses. Ensure to review the employee health policy with all employees for understanding of all reportable symptoms and foodborne illnesses. CDI EHS discussed with employees the 5 reportable symptoms and foodborne illnesses and provided EHP flyers. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinsing thermometer in the handsink. Ensure handsinks are used for handwashing only. CDI EHS redirected PIC to use 3 comp sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer basin at 50 ppm while in use. Ensure to maintain at proper concentrations. CDI PIC emptied basin and refilled with proper QUAT concentration of 200 ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed plastic piece of the soda nozzle with debris build up. PIC stated that nozzles were cleaned. CDI EHS educated employee on cleaning methods for the soda nozzles.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers with food debris and sanitizer side of the basin with drying clean utensils with food debris. CDI PIC moved items to the 3 comp sink to be properly cleaned. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of black beans hot holding below 135F (see temp chart). CDI PIC reheated black beans to 165F+ during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several metal containers with large portions of shredded cheese cooling in the walk in cooler. PIC stated that cheese was shredded at apparoximately 8 AM. Ensure to follow proper procedures for ambient cooling such as smaller portions to meet the demand when needed. CDI EHS discussed proper cooling methods for ambient cooling with PIC. Repeat violation. Points were not escalated due the cooling parameters met for the improper method of cheese cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of juice, oil bottles, and shakers not labeled. Ensure to label containers to easily identify. |
|
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 tea stored on floor of the walk in cooler. Ensure to store all food off the floor to prevent contamination. CDI PIC moved bucket off the floor during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food without a hair restraint or beard guard. Ensure to wear a proper hair restraint such as a hairnet. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket cloudy with debris and with QUAT sanitizer concentrations of 50 ppm. Ensure to maintain at proper concentrations and free of debris. CDI PIC refilled QUAT sanitizer buckets to proper concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and utensils wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. This is the 4th consecutive violation. Ensure to provide a method or action plan for long term compliance for wet stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use gloves stored in back pocket of employee prepping food. Ensure to store and handle single-use articles in a manner to prevent contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
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 (tall reach in units, shelves, handles of equipment, etc.) with debris build up. Ensure to increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors with debris build up under/around equipment. Ensure to increase cleaning frequency. |