| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A)(2) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC unaware of the requirement to report Salmonella spp. CDI - PCI given educational material and Form 1-B. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event A written plan for cleaning up vomiting and diarrheal events. Observed no written plan today for these events. CDI - PIC given email information regarding written plan today and PIC educated staff. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two food employees coming into kitchens after handling soiled equipment, wiping sweat and handling clothes. Both attempted to put on gloves without washing hands. CDI - PIC intervened. Hands washed. EHS advised PIC to monitor handwashing closely to avoid issues with communicable disease and cross-contamination. -2- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10 ppm chlorine sanitizer in dish machine while in-use. CDI - PIC primed machine and retested chlorine sanitizer to over 50 ppm. Dishes rehashed. -1.5- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked rice with tomatoes cooled overnight at 52F. This item has not been removed from refrigeration. CDI - PIC voluntarily discarded. PIC stated this was the remainder of the production from previous day and would not be consumed. EHS advised that if TCS food will not be in-use, it should be discarded to maintain ample space in walk in for other foods. EHS also advised that this product shows issues with cooling and cooling methods today that need to be addressed for all future products. See information under cooling methods for additional details. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of Sink and Surface sanitizer on prep table. CDI - PIC labeled and stored on lower shelf to prevent contamination of items on prep table.
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on prep surface and silicone machine oil stored above single use bread bags and clean wiping cloths. CDI - These items moved to a lower area to prevent contamination. -1- |
|
33
|
1
|
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 cooked rice and tomatoes cooled overnight in deep plastic bins in walk in cooler. CDI - PIC voluntarily discarded and EHS discussed more effective methods listed above. EHS discussed possibly getting ice wands or adding ice as an ingredient to help cool faster. EHS also advised moving cooling foods deeper into cooler away from doorways that were observed today as cut-through paths between kitchen entrance and rear exit while kettles were being cleaned. REPEAT -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in production area where trays are sealed. PIC emailed pest management company requesting additional service for this area. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 ice buildup on food stored in walk in freezer around the corner to the right. PIC stated there are issues in this unit during daytime operation. EHS advised PIC to protect food by moving away from areas where ice buildup is more prevalent. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with arm bands, bracelets and watches handling food in tray sealer station. CDI - PIC stated this will be part of first training session, which restarts on Oct 1. Items removed from arms. -0- |
|
41
|
0
|
Wiping cloths: properly used & 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 dry wiping cloth with soil buildup stored on handsink. CDI - Wiping cloth moved and sink cleaned. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 ice scoop stored on front door of ice machine where buildup is present. PIC moved to ice bucket for storage. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested slicer parts and metal pans on drying shelf. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket torn on tray sealer room entrance to walk in cooler. Repair gasket to help maintain cooling and cold holding capacity of this unit. -0-
4-502.11(A) Maintain utensils in good repair. Observed rusting strainers on drying shelf. Replace these with items that are smooth and easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit available for dish machine today. PIC stated call to vendor placed during inspection. VR no later than 10/15/2021 to ensure facility has chlorine test strips for dish machine to ensure proper chlorine sanitizer concentration. -.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hold to the lower right at the entrance to the dry storage area. Repair. -0- |