| 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.-P2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Observed food employee and PIC fail to understand employee health policy. CDI through isntruction |
|
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 food employee wash hands for less than 10 seconds and recontaminate on handles. CDI- hands rewashed
2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee enter kitchen and begin to use clean utensils without hand wash. CDI- hands washed gloves re-donned |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked in kitchen. CDI- unblocked |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Observed PIC failed to provide source documentation for multiple TCS foods in facility including cooked meats, pate, and a rice cake held off temp control made by a company in atlanta but package states address of the restaurant. Foods all sequestered until product source is approved |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry store over raw pork. CDI- reorg/ VR for long term3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over cooked meat and raw eggs over vegetables.3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce. VR |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed some soiled slicers utensils. CDI - removed to clean4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state equipment with TCS foods not cleaned every 4 hours in front drink bar |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two cooked meat roasts at 45F in walk in cooler. CDI- voluntarily discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pate, milk and other cooked meats opened or cut before today not date marked. CDI- voluntary discard
Observed house made sticky buns frozen with no date mark. CDI- date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked meats date marked 3/9. CDI discarded |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility makes mayo/butter product with raw eggs and no consumer advisory. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
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 clean utensils hanging against soiled wall |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed multiple non-food grade containers, drapes kanging in kitchen, ribbon used to tie up sticky buns, and paper towels used to absorb moisture in vegetable containers in walk in cooler. Observed a reidential pan and multiple wooden utensils. PIC stated they are from employee use |