| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS noted food employees verbally confirm they are not trained in reportable illnesses or symptoms before beginning food handling tasks. Employee states they are unsure when one could return to work following an incidence of vomiting. 10 day VR required. (-1) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed signs of back hand sink used as dump sink- accumulation of food debris and splatter seen inside basin. 10 day VR required. (-1) |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled potato inside WIC and bloated container of creamer inside lowboy breached by food spill inside equipment. CDI- Both items voluntarily disposed of.
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed milk jug opened inside WIC and with food splatter present on outside of container. Milk observed not to be protected from contamination. CDI- Milk voluntarily disposed of. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as cleat at multiple racks with visible food and sticker debris. Table top can opener severely encrusted with residue and debris. 10 day VR required. REPEAT. (-1.5) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed baked beans prepped at 10:00 am still 48F at 4:15pm. CDI- PIC voluntarily disposes of beans. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in salad fliptop above 41F. CDI- Employee voluntarily discards TCS foods in the fliptop. REPEAT. (-3) |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of cleaning product at front hand sink. CDI- Employee labels chemical. REPEAT. (-2) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep container of with sealed lid of baked beans inside WIC, which failed to cool within 6 hours. EHS advises the use of shallower containers with lids left off during the process will facilitate safer and more effective cooling. CDI- Item disposed of, proper methods discussed with PIC. (-0) |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spices beneath prep top near back hand sink. CDI- PIC labels spices. REPEAT. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed severely dented can near seal on canned goods rack. CDI- Employee segregates dented can from usable supply. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in cloudy, soiled sanitizer mixture. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple in-use utensils at cook line stored on surfaces with significant residue and debris. (-.05) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on bottom shelf of dish rack closest to mop sink. Allow dishes to air dry before stacking or nesting. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged fliptop lid unattached to unit, and not able to properly insulate TCS foods inside. EHS advises the employees to store TCS foods elsewhere while awaiting repairs. Equipment is not presently fit for cooling or storage of TCS foods inside. (-.05) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water with food particles inside newly filled sanitize basin of 3 comp sink. EHS advises the sink basins should be cleaned and sanitized regularly to maintain solutions inside clean. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy rust build up inside prep sink basin, food splatter inside hotbox, and cook-line equipment encrusted with grease deposits. Increased cleaning frequency and efficacy is recommended. REPEAT. (-1)
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed mold on shelving until inside WIC (no contamination or contact with food observed), standing water accumulated on several storage push carts, food debris on the outside of cooking and cold holding equipment, and layer of dirt/debris on clean dish rack closest to 3 comp sink, which should be cleaned and sanitized at the earliest opportunity. The facility shall not use push carts prior to cleaning and sanitizing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of dirt and debris to floors, walls, fixtures, and attachments throughout the facility. Layer of grime is observed on the floor near multiple sinks and their drains. REPEAT. (-.05) |