| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration. PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. Observed priority violation during inspection and no certified food protection manager was present. Priority violation was corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (CFPM) (C). CFPM must be available during all hours of food preparation and handling. No CFPM today. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) When to Wash. Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P, 2-301.14 (F) When to Wash. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P Observed food employee touching hair and face but did not wash hands. Observed same employee mopping floors then went to flip sausage cooking on griddle without washing hands. Employee was stopped and coached by REHS. Employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. Observed long handle scrub brush and wiping cloth stored in hand sink. Items were removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. Observed no sanitizer made and dishes were being washed. Employee went to housekeeping room to get bleach and REHS trained employee on how to make sanitizer. Dishes were sanitized. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed one container of milk that was opened yesterday for breakfast and not labeled. Employee was coached by REHS and container was date marked. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with exposed food without wearing hair restraint. Provide employee hair restraints. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cases of single use items stored directly on floor. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from 2 comp sink and handles when water is engaged. Have this repaired. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods. Keep establishment in good repair. Floor tiles of food prep room are damaged in several areas and in need of repair. Have this fixed so surface is smooth and easily cleanable. |