| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf): Food employees are informed in a verifiable manner of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
-Food employee was unable to list symptoms and diagnoses about employee health and restrictions without the PIC directing them to where the information was located.
CDI - PIC informed employees about location of information regarding illness and reporting and restriction. EHS provided all staff with employee health cards. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) When to Wash (P): Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
-Food employee was cutting meat, stopped to make sanitizer, and then proceeded to date mark items in cooler without washing hands and changing gloves.
CDI - EHS directed food employee to wash hands and glove change after handling sanitizer before engaging in food preparation/handling. Food employee washed hands and donned new gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Single-use gloves shall be used for only task such as working as working with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
-Food employee was performing multiple tasks using the same pair of single-use gloves. Food employee used the same gloves for slicing meat, making sanitizer, and date marking prepared food. CDI - EHS directed employee to wash hands and change gloves between tasks. Food employee washed hands and changed loves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency (C): Utensils and equipment contacting food that is not TCS food such as ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil.
-Ice machine has suspected microbial growth on the interior of the bin. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C) Reheating for Hot Holding (P): Ready-to-eat/TCS food that has been commercially processed and packaged shall be heated to a temperature of at least 135F.
-PIC reheated meatballs in microwave and was moving meatballs to steam well for hot holding. EHS measured the temperature of meatballs and they measured 93F. CDI - PIC reheated meatballs to 155F in microwave. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Cold Holding (P): TCS foods shall be maintained at 41F or less.
-Pepperoni and meatballs in WIC were above 41F. WIC door was left open at start of inspection.
-Glass door cooler had multiple meat (in commercial packages) that read above 41F. Pastrami was 48F, Turkey was 47F, and Corned Beef was 43F.
CDI - WIC door was closed and reached 41F. Turkey and Pastrami in glass door cooler were voluntarily discarded by PIC. Corned beef was placed in WIC for proper cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A)(B) Thawing (Pf): TCS food shall be thawed under refrigeration that maintains the food at 41F or less, or completely submerged under running water.
-Roast beef was thawing on drain board of prep sink at ambient temperature.
CDI - PIC moved roast beef to WIC for thawing. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands.
-Food employee was wearing watch while preparing food.
2-402.11 (A) Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hair nets and beard restraints that are designed and worn to effectively keep their hair from contacting exposed food.
-Employee was not wearing beard restraint while preparing food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 (A) Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of repair and condition.
-RIF has a broken shelf.
- 3-comp sink is missing handle.
-WIC is leaking water from the HVAC system, causing water to pool on the floor. PIC is catching water in buckets.
- Bottom of RIC under prep top is eroding away. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C) Equipment, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
- Gaskets of prep top RIC are soiled with food residue.
- WIC gasket is soiled. |