| 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 Observed PIC without knowledge of employee health policy. Left copies of the policy. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer heavily soiled with old food and debris. EHS advised PIC to keep logs to ensure dishes remain clean. write time/ date and name of individual washing dishes. Also have signature of PIC who will check the ensure dishes are clean.
GENERAL COMMENT 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Went over cleaning frequency of the sauce and fry bowls with PIC. PIC has no system for tracking how often bowls get cleaned. Wings were tossed in some of the bowls at 11:30 this morning. EHS advised PIC to come up with a tracking system to keep track of the 4 hour time hold for sauce bowls. Since PIC did not know what time the first bowls were used, all sauce bowls used will be taken back to be washed at 3:30 pm today. Times for bowls will be tracked after 3:30pm today. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce sitting on top of the prep top and beef in the prep top holding above 41F. CDI- lettuce placed in the low reach in and beef was placed in the walk in cooler. Observed several containers of potato salad holding above 41 in the tall reach in cooler. CDI- Discarded |
|
22
|
2
|
Time as a Public Health Control: procedures and 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 no procedures for TPHC procedures for wings held on time. CDI- EHS printed out procedures and went through them with PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of fabuloso without a label. CDI- Labeled. Observed spray bottle of unknown substance without a label. CDI- Contents dumped. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 boxes of wings stored on the floor of the walk in cooler. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxed of single service items stored on the floor. |
|
47
|
0
|
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 interior and exterior of tall reach in freezer in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed floors in need of cleaning, especially under and around equipment. |