| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands, turn off sink using clean hands and not dry hands. EHS instructed the employee to wash hands and dry hands with a paper towel and then use the paper towel to turn off water. CDI - Employee rewashed hands following appropriate procedure.
2-301.14 When to Wash - P Observed employees not washing hands after bringing dirty dishes to the dishwashing area, observed employees on the cook line moving in and out of the WIC and dish areas without washing hands when returning to the cook line. CDI - EHS had a discussion with employees and PIC about when to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the kitchen next to the office blocked by the office door and a step ladder. CDI- The step ladder was moved for access.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Papertowel dispenser needs to be moved closer to the handsink and not above utensils. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pinapple over ready to eat food. CDI- Reorganized storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees not changing gloves between tasks. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter in a bucket at waitstaff line holding at the top at 53 and getting colder as the thermometer was moved deeper into the food. The temperature deeper in the food did reach 41. All other food throughout was cold holding appropriately. CDI - EHS discussed with PIC that butter should be scooped into a smaller container for holding instead of being held in the large bucket in order to maintain temperature. |
|
37
|
1
|
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 a box of sprite stored on the floor. |
|
43
|
0
|
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 single-service and single-use articles stored on the floor of the kitchen outside managers office and in the dry storage room. PIC stated the items had been delivered the previous day. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a cooler on the cook line and a cooler on in the waitstaff area were not working. The WIC had a drip and the floor inside had accumulated water as well. PIC stated that service requests were put in for all units. The mixer had a hole in it. |
|
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 grease build up on hood. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damage to floors, walls, and celings throughout. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on mixer. CDI- Jacket was moved to appropriate location.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage on prep table. CDI - Employee beverage was moved. |