| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf ) PIC and only food handler were not washing hands at appropriate times, after changing tasks and prior to donning gloves. PIC did not have time marked for foods holding under TPHC in holding display unit. No knowledge of written procedures. PIC and employees could not produced properly mixed sanitizer for food contact surfaces. PIC unaware of employee health policy or ability to ask questions about employee health, reporting or restrictions from work. Overall lack of active managerial control in facility. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) PIC does not have food protection manager's training. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) PIC unable to provide an employee health policy, describe the policy or answer questions demonstrate knowledge. Employee health policy copy given to PIC. Must demonstrate knowledge of policy and have available. |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
PIC did not have clean up vomiting diarrheal event plan. Copy of County clean up procedure plan given to PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) PIC eating in kitchen. Employees shall eat, drink in designated areas where food, utensils, linens and single service items are not subject to contamination. Food was discarded and employee was directed to area outside of kitchen for eating. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P) Food handler touching raw chicken, bags of raw chicken and did not wash hands before putting on clean gloves and going back to cooking. Hands were not washed after handling raw meat and then touching clean utensils, equipment handles and cooked foods. Discussed when to wash with PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shell eggs stored above cooked beans, sauces and beverages. Cooked ribs stored with raw meat in reach in cooler. Raw fish stored above cooked foods and sauces. Fish and shell eggs moved during inspection. Raw meats must be stored below ready to eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (Pf) Properly mixed sanitizer was not available during inspection. A bucket of quat wipes was provided. Quat wipes were dried out. Properly mixed sanitizer was provided during inspection for sanitizing food contact surfaces. PIC was told to provide a spray bottle and bucket of properly mixed sanitizer. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils Food prep sinks had accumulation of residue on vats and drainboards. Food contact surfaces shall be clean. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P) (Pf) PIC stated foods on hot holding display for service were on TPHC but could not produce written procedures and time was not marked for foods in holding. Foods were discarded. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single service items stored in soiled containers on table. Store single service items and utensils on a clean surfaces and protected from contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Two door work top refrigerator is not working and must be repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Three compartment sink has build up of residue and grease in vats and drainboards. More frequently cleaning needed on sink. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean exterior and interior surfaces of cooking equipment, refrigeration, shelving, and racks. Grease accumulation on hood. Equipment is to be clean. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.12 Other Liquid Wastes and Rainwater (C) Condensate water running out of pipe and on to floor in storage area. Liquid waste must be conveyed in to a sewer system. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Accumulation of residue on floors, walls and base. Floors shall be clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Racks, construction material and equipment, tools, piled up on floor of storage room. Items in storage not arranged to facilitate cleaning. Remove items that are unnecessary to the operation.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Damaged FRP in kitchen needs repairing. Floor tiles broken and water present under tiles. Physical facilities shall be in good repair. |