| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
CDI- Employee was unaware of employee health policy. Regulatory authority reviewed and supplied a copy to establishment. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Employee could not locate cleanup instructions. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
CDI- Regulatory authority supplied example. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Employee observed changing between food preparation, washing dishes, sweeping, and returning to food handling without handwashing. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
CDI- Regulatory authority reviewed proper when-to-wash procedures with employee who washed hands after supplying paper towels to hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand drying provision was not being maintained at kitchen hand sink due to dispenser disrepair. Regulatory authority informed staff that paper towels or other hand drying provision must be provided even if dispenser is not properly functioning. Provide paper towels or approved alternative for hand drying at each handsink. -Pf
CDI- Employee provided paper towels during inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Multiple items in hot-holding display were not being maintained at proper temperatures. Maintain TCS foods in hot holding at 135F or above. -P
CDI- Establishment voluntarily discarded out-of-compliance items and were instructed to fill all empty spaces, even with lids, to retain heat in unit. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food employee observed without hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Multiple dry wiping cloths observed on equipment throughout. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) Handles observed submerged in non-TCS foods in dry storage area. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Plastic containers observed stacked while wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Multiple torn gaskets observed on equipment. Replace damaged gaskets. Maintain equipment in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 All test kits observed expired. Provide a test kit that accurately measures sanitizer concentrations. -Pf
CDI- Regulatory authority reviewed with staff who will ask owner to order replacement test strips. |