| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Must have a written employee health policy. The establishment will be given an employee health policy during the exit interview. CDI.
Post this document on the wall to make it easily accessible at all times. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Establishment did not have an vomit/fecal matter cleanup plan. One will be given during the exit interview. CDI.
Post this document on the wall to make it easily accessible at all times. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed sticker residue on a plastic prep container stacked as clean and on a fork. These items were placed to be rewashed and PIC was informed about removing stickers during the wash step of cleaning. CDI.
Sticker residues must be removed since wet stickers and sticker residue can harbor moisture and grow microbes and mold. Dishes were otherwise very well cleaned!
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Bleach concentration at room temperature shall be between 50-100ppm. Observed bleach in sanitizer buckets between 0-10ppm. The solutions were changed upon request and held a range of 50ppm. CDI. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed sliced Tomaotes sitting out of the prep cooler. There was also sprouts sitting above fill line. These items were marked "discard at 5" upon request. There was shredded cheese in another prep unit above the fill line above 41F. This item was moved to RIC to cool since it had been there less than four hours. There was also yogurt in the front display case out of temperature. These items were taken to blast chill since they had been put there three hours ago. CDI.
Besides these few items, cold holding was otherwise compliant. EHS recommends to not use display case to store TCS food items like yogurts. EHS might take point if found out of compliance during next inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed sanitizer bottles with labels which were complete faded or partly faded. EHS showed this to PIC and they were relabeled upon request. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOODcontainers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls. Observed fruit salad with cut melons cooling in the RIC with plastic wrap on them. EHS loosen to wrap after temping the items and showed food employees this example as educated. CDI.
EHS will leave educational materials on cooling methods. Improper cooling is a leading cause of foodborne illness. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers
holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed some sauce, oil, and spice bottles without labels.
In lieu of a label, oil bottle can be labeled with rubber bands where different colors represent different oils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (2) Covered or inverted. Observed plates, knifes, spoons, and bowls stored with food contact surface facing up in the food prepartion area. They should be inverted to prevent splash or dust contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of accumulation of dust, dirt, FOOD residue, and other debris. Observed mild dust and debris accumulation on top of dishmachine. |