| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC was unfamiliar with rules. Could not mix sanitizer and didn't know proper temperatures. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee on site did not know health policy. Discussed policy with staff and left a copy of the policy posted it in the kitchen for all employees to review. |
|
6
|
2
|
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 2 employees wash hands and then turn handles of hand wash sink off with bare hands. They complied with rule after direction by using a paper towel to turn off the handles.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee begin to wash hands at the 3 compartment sink. Stopped and directed her to the hand wash sink. Educated and she complied by washing hands there. _
. |
|
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 the only hand wash sink blocked by a partition. PIC moved partition so handsink was unobstructed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter kitchen through door to grocery store and not change her gloves (or wash hands). Stopped her. She discarded the food she began working with, removed gloves, washed hands and donned new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Utensils shall be sanitized before use, after cleaning. No sanitizer was available in facility so utensils were not being sanitized. Taught staff how to mix sanitizer using bleach and now they can begin sanitizing utensils. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods checked in hot hold cabinet below 135F. See temperature chart. Staff reheated these items at 11am so they decided to discard any left over at 3pm. They will maintain 135F by turning up the hot hold cabinet.
Return visit required. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer was available on site.
Return visit required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed washed dishes on clean drainboard with dirty dishes in bay next to it. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single service metal pans being used more than one time. Do not wash and re-use these. They must be discarded after use.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils opened and stored on the step stool by the hot hold unit. Moved all to shelving. Observed more single service utensils stored on a pallet on the floor. Moved to shelving. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips were on site. Provide chlorine test papers.
Return visit required. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (Bags, purses, etc.) stored all over the single service/dry storage shelving. |