| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. -REPEAT |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without knowledge of employee health policy. PIC could not verbalize signs/ symptoms and illnesses. PIC did not know what signs/ symptoms to look for if an employee were to get sick. CDI- Reviewed employee health policy with PIC. PIC found employee health document at the end of the inspection. -REPEAT |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 PIC wash hands, then turn faucet off without a barrier. CDI- PIC re-washed hands and turned faucet off with paper towel barrier. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI- Paper towels placed at handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and boxes blocking access to the handwashing sink. Observed coffee cup in the handsink. CDI- All items removed.
5-202.12 Provide at least 100F water at handsinks. -Pf Observed back handwashing sink not providing water. PIC stated the battery for the sensor may be dead. -VR |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened tacos and chicken wings in the front tall reach in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed coffee nozzles, creamer nozzles and soda nozzles in need of cleaning. -REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. -REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in water holding below 135F. See temp chart. CDI- Utensils taken back to 3 comp sink to be washed. |
|
47
|
0
|
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 upper plates of drink machines in need of cleaning throughout. Observed back tall reach in cooler and front tall reach in cooler in need of cleaning. |