| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
Observed a fried egg stored with cooked sausages with no awareness of allergens. Ensure staff are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Corrected during inspection by education, will also send allergen awareness information to PIC.
2-103.11 Person in Charge. (N) Pf |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
PIC produced the poster for vomit and diarrheal incidents response, but not the full plan. Discussed reasons and what to do. Will email plan.
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Store food to prevent cross contamination. Raw shell eggs were stored above salad dressing / dipping sauce containers in the 1-door reach-in. Raw sausage links were stored above RTE smoked sausage in the walk-in. PIC corrected by swapping the eggs and the sauce containers as well as moving the raw sausage beneath the smoked sausage. The smoked sausage was also rearranged to prevent the edge of the raw ground beef from being above the smoked sausage.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Ensure food is placed in cleaned and sanitized food containers. Sausage patties were placed in a container with an old date paper label. Corrected by PIC discarding food in this container.
4-602.11Equipment Food-Contact Surfaces and Utensils Frequency P
4-702.11Before Use After Cleaning P |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Chili was 130F in hot holding, burgers in gravy were 129F. Keep hot food at 135F or higher after fully cooking or reheating. Both were within 30 minutes of cooking or reheating. PIC corrected by reheating to 165F. Repeat
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Several ready-to-eat, TCS, refrigerated food was not dated with the date opened (BBQ, bologna, deli turkey, rice, pre-cooked sausage) and some were past date or mis-marked (ham, milk).
Corrected by PIC discarding.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Repeat
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Several containers of food had no label with the common name. Write the common name of the food on containers when the food is removed from it's original packaging or placed in a storage container. Include whether the product is raw (or ready-to-cook) or pre-cooked (ready-to-eat).
3-302.12 Food Storage Containers Identified with Common Name of Food (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed at least the sugar and grits food storage bins near the walk-ins had the handle of the scoop in the food. Make sure the handles extend above the level of the food when in storage. Repeat
3-304.12 (B) 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. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
Provide trash cans at each handwashing sink. The front sink does not have a trash can. Using a small trash can sometimes helps it stay in place near the handwashing sink. Corrected by placing a small trash can at this handwashing sink.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Use the facilities to hang and air dry mops between use.
6-501.16 Drying Mops (C) |