| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
No written procedures on site. CDI- Provided. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Employee was prepping lettuce with bare hands. CDI- Stopped, lettuce discarded, employee washed hands and donned gloves. |
|
12
|
0
|
Food received at proper temperature |
No |
No
|
No |
3-202.11 Temperature
Delivery driver brought beef in at a temp. Of 62F. CDI- Cooled down in freezer. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Scallops are offered undercooked but employee does not have a guarantee of records for free of parasites. Obtain from supplier. VR. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Tofu and spinach in flip top recorded above 41F (see chart). CDI- Cooled down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Multiple food items in WIC (wings, bean sprouts, soups, stews, cabbage) not dated. CDI- Dated. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy
No high temp dish machine thermometer on site. Obtain. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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.
Food stored in on floor in freezer. Remove off floor. |
|
40
|
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.
Some employees not wearing hair restraints during prepping of food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces
Interior of microwave in need of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking
Personal drinks and food stored with kitchen food. |