| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated that information regarding illnessess and symptoms have not be discussed with food employees. Employee was unaware of health policy when asked by regulator. CDI - Conversation was had with PIC about the importance of informing employees of their responsibility to report required illnessess and symptoms. -0 points- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee talking on telephone in back of establishment then coming to front prep area to don gloves without a handwash. CDI - Employee was asked to wash hands before donning gloves.
2-301.14 When to Wash - P Observed employees handling personal phones during food preparation without a handwash. CDI - Employees were asked to wash hands and a conversation was had with PIC about when to wash and proper hand washing procedures. -2 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at establishment's only handsink at beginning of inspection. CDI - Paper towels were installed.
6-301.14 Handwashing Signage - C Observed no handwashing signage in men's restroom.
-1 point- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three sanitizer buckets in facility with sanitizer concentrations of 0 ppm. Employees were using wiping clothes to sanitize food prep stations. CDI - PIC changed sanitizer buckets and new sanitizer concentration read 100 ppm. -1.5 points- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no beginning or end times on potatoes being held on TPHC. CDI - PIC labeled fries with correct beginning and end times. -0 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment. VR required. 3/13/2020 -0.5 points- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
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 employeess with jewelry on hands and wrists during food preparation.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees during food preparation without head covering. -0.5 points- |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping clothes throughout food preparation area held on food prep surfaces. -REPEAT- -1 point- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous stored metal pans in dishwashing area with pooled water on surfaces. -0.5 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken stopper in three comp sink. Establishment was using a wet rag to act as stopper but was ineffective at maintaining sanitizer in three comp sink. Observed split and broken cooler gasket in reach in cooler. Points not elevated due to improvements made since last inspection -REPEAT- -1 point-
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden rolling pin with large open crack and wood splinters. CDI - PIC disposed of rolling pin. |