| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - No Vomit and Diarrhea Clean-up Procedure provided by staff - CDI: EHS provided approved Procedure (along with a poster). An approved Vomit and Diarrhea Clean-up Plan shall be kept on site at all times. Suggest keeping a bin of supplies for the procedure on site but is not necessary as the supplies are easily accessible when needed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Few utensils (scoops, knives, white, plastic sheet pans) have not been cleaned thoroughly - CDI: these utensils moved to drainboard for soiled utensils and will be washed, rinsed, and sanitized again ASAP. Food contact surfaces shall be clean to sight and touch. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Clam shells of melons cut this morning at approximately 9:15 range from 43-48f - now 11:50 a.m. - CDI: immediately moved to walk-in refrigerator in produce market to continue cooling to 41f or below. Cooling food shall not be placed in grab-n-go customer refrigerator. This food shall be placed in walk-in refrigerator in produce market until it cools to 41f or below, which shall happen within 4 hours. Temps measured again at 2:15 p.m. range from 39-41f. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Two spray bottles of chemicals hanging on a rack near single-service gloves - CDI: immediately removed from this location to store in an approved location. Chemicals shall be stored in an approved location to prevent the contamination of single-service items, food, utensils, and equipment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Clam shells of melons cut this morning in customer grab-n-go refrigerator are stacked with little air-circulation - CDI: moved to walk-in refrigerator in produce market and spread in thin layers, but on a speed rack on trays so that there is still little air-circulation - CDI: rearranged trays so that there is space between each tray. Cooling food shall be spread in thin layers or stored in some way so that there is plenty of air circulation and temperature drops quickly. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) - Stem-type thermometer does not work (digital - will not turn 'on'). Stem-type thermometers shall be in good repair.
VR Visit required within 10 days to check operation of the stem-type thermometer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Food handler wears watch. A food handler may wear nothing on hands and arms other than a plain ring similar to a wedding band. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 - White cutting trays are stacked wet. Utensils shall be stored to facilitate air-drying.
4-903.11 - Clean utensils in a s/s pan are stored on drainboard for soiled utensils. Some soiled utensils on the same drainboard and soiled utensils are soaking in the 'wash' compartment of the same sink. Clean utensils shall be stored in a clean location. The clean utensils (knives, scoops, etc) have not been allowed to drain and some are still wet. Clean utensils shall be stored in a self-draining manner. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Some single-service trays are stored unprotected and have bits of debris in them. Some are stored in a bag but on the floor. Some are stored unprotected on a bottom shelf under containers that have soiled lids due to lack of cleaning and have small bits of debris in them. Some are stored near a personal hat. Single-service items shall be stored in a protected manner - in protective packaging, off the floor, not under other soiled items, inverted, etc. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Heat wrapper is ripped. Shall be in good repair.
4-501.12 - White, plastic sheet pans are heavily scored and have black crud in scored areas. These are not capable of being resurfaced and shall be replaced. Some cutting boards are also heavily scored and hard to clean. Replace or resurface. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Several nonfood contact surfaces in produce market are soiled - shelving, hard-to-reach area of rack that heat wrapper is on, milk crates holding storage, etc. Nonfood contact surfaces shall be kept clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - When water is run in wash compartment of 3-compartment sink a small amount of water begins to run across the floor. Where is this coming from? Water appears to be flowing into the floor drain. Plumbing shall be in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Floors are soiled and shall be cleaned as frequently as needed. |