| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Observed the PIC did not know the symptoms that would exclude you from food service and did not have a written employee health policy agreement. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf Went over the symptoms and illnesses on the employee health policy agreement and then emailed it to him. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events.
Observed the PIC did not have a written clean up plan for the restaurant. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific
actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
emailed the PIC a copy of a vomit/diarrhea clean up plan. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw animal proteins above ready to eat foods in the walk in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI Went over food storage order with PIC and he moved all ready to eat foods above raw animal proteins. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf: Observed potato slicer and deli slicer with build up. CDI The potato slicer was taken to be washed, rinsed, and sanitized and the slicer was broken down and cleaned in place. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed TCS foods in the reach under, reach in, and walk in coolers that did not have date marks. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf CDI PIC put date marks on all TCS foods during the inspection.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Observed TCS foods being held for 8-14 days based on the date mark on the container. 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 CDI All TCS foods held for more than 7 days was voluntarily discarded by PIC. Went over the hold time of no more than 7 days total. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Observed baked potatoes cooling in a pan in the kitchen. 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. Once the temperature gets below 135 it is actively cooling and needs to be under refrigeration or in ice bath to cool rapidly. Cooling times and temperatures are 135 degrees F to 70 degrees F in 2 hours and then 70 degrees F to 41degrees F in 4 hours. 6 hours total to get from 135 to 41. Pf CDI The PIC put the pan of potatoes in the reach in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Observed insects and evidence of these insects, around the three compartment sink. Keep the premises free of insects, rodents, and other pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Observed ready to eat foods stored on the floor in the walk inn cooler (onions and cooked chili). Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Observed food employee with beard that was not wearing a beard guard. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed damaged door seals on the reach in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |