| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
No |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed a employee health poster with only 5 illnesses. No points taken today due to the first inspection since implementation of 2017 food code. CDI-EHS sent PIC new information and explained they must have this on site for next inspection or points may be deducted |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit clean up kit. No points taken today due to the first inspection since implementation of 2017 food code. CDI-EHS sent PIC new information and explained they must have this on site for next inspection or points may be deducted |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee marinating raw chicken with no gloves. CDI-PIC asked employee to put on gloves, employee washed hands and put on gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef behind shrimp in the prep unit flip top. CDI-PIC moved shrimp to the back.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed beef/chicken over RTE tofu and sauce. CDI-PIC moved raw meat to the bottom shelf.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE carrots/peppers. CDI-PIC moved unwashed below RTE foods in the WIC |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning. Observed dishwasher pulling 0PPM. PIC called maintenance while EHS was on site. PIC made sanitizer at the 3-comp, it was 100PPM CL. VR REQUIRED 11/11/2021 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil (and soy sauce) on the cooking cart at 67F-room temp. Observed dumplings in the drink cooler at 47F. CDI-PIC has added this sauce to the TPHC forms they have and added time stamps. PIC voluntarily discarded dumplings |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked eggs at 87F on the counter. PIC said they use this within 30mins(it was gone by end of inspection) and there was another container of eggs cooling in the prep unit-PIC also puts this on TPHC. No time stamp-CDI-PIC added timestamps. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the cooking cart-MSG, salt sugar, oils. CDI-PIC added labels for the white substances to help tell the difference-they added it directly to the cart to make it easier on employees. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies in the kitchen area. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dishmachine with slime/brown food build-up. It appears to not to have been cleaned in a long time. NEEDS CLEANING. EHS will check on next visit. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls and ceiling need cleaning. Vent fans need cleaning. |