| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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. Observed PIC with no certified food protection manager certificate. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) 2-103.11 (M) Person in Charge-Duties - PF- Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC and employee unaware of foodborne illnesses and symptoms. CDI: EHS gave facility an employee health poster and written employee health policy and explained what and why these particular illnesses and symptoms are needed to be reported. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drink from a twist top bottle and placed on prep table. CDI- PIC moved item. |
|
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 employee washed hands and turned off faucet without a barrier. CDI: EHS instructed employee to rewash hands and explained why it is a necessity to use a barrier. Employee correctly washed hands and used a barrier to turn off faucet. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a piece of raw meat in hand sink. Per PIC and employee, they stated it was from cutting up meat and landed in the hand sink. CDI: raw meat was removed |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with debris on back of blade. CDI: PIC took apart and cleaned. |
|
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 wrapped beef, ground beef, and several other items in the display case over 41F. CDI: PIC took all wrapped protein items to the WIC to quickly cool. |
|
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 PIC and employee preparing foods whithout proper head covers and hair on top of the head. |
|
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 Observed no quat test strips available. VR within 10 days. |