| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Per discussion with PIC, facility receives key drop deliveries during non-business hours. Currently there is no method in place to ensure the key drop deliveries are being delivered at 41F and below. PIC stated that she would contact provider to implement a procedure.
. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Facility has employee health posters on wall and employees were knowledgeable about required symptoms and illnesses however facility did not have a complete employee health policy. Facility has an app that they use for training new employees but were not able access at time of inspection. Written policy provided to PIC and details of policy discussed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above feta cheese in one door reach in unit on line. CDI- items rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees leave work station and return to handle food without changing gloves and washing hands. Observed employee crack raw shell egg and move to handle ready to eat food item without changing gloves and washing hands. CDI- employees were instructed to discard gloves/wash hands and don clean gloves and did so correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed almost all plastic containers with sticker reside from date labels. Observed tomato dicer with food debris. CDI- items placed at dish area to be rewashed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of grits and one container of sausage gravy in hot box below 135F. CDI- both items reheated to over 165F and placed back in hot holding unit. |
|
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 Observed shrimp and sausage in bottom drawer under grill above 41F. Temperature due to drawer being left open during service. CDI- once drawer remained closed temperature of products decreased to 41F. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet/soiled towels on counters on cook line. Observed red bucket of sanitizer in prep area with 0ppm quat. CDI- sanitizer refilled with sanitizer at proper concentration from dispenser at 3 comp sink. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans on clean utensil storage rack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on two door cooler and drawer units on line. PIC stated that new gaskets were just ordered but have not arrived yet. |