| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Safety Manager: Observed no certified food protection manager present. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), (B), (C), and (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees report illnesses, symptoms and exposure. Pf The food establishment did not have a copy of the current employee health policy which lists symptoms and 6 reportable diagnosis that exclude food employees from working with food if they have or are diagnosed with. CDI, EHS educated and provided PIC with an updated Employee Health acknowledgement form. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-Up of Vomiting and Diarrheal Event. EHS observed during the inspection the PIC did not have written directives for the clean up of vomiting and diarrheal events which may occur in the food establishment. Written directives and a poster were provided to the PIC and discussion followed to ensure the food establishment has plans in place in case of these events happening inside the food establishment. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed a can opener, Windex, paper towel holder, and spatula being stored in the hand washing sink. CDI, all items were removed. Hand washing sinks are for hand washing only.
5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. Observed water temping at 79F at the hand sink. Maintain 100F.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf Observed no soap at hand sink. CDI, soap was provided.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Observed no paper towel at hand sink. CDI, all paper towels were provided.
601.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Observed no hand washing sign provided at the hand sink. CDI, EHS provided hand washing sign. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed raw shell eggs being stored above an open bag of shredded cheese. Shredded cheese was stored on a container of raw chicken. CDI, all items were moved. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed accumulation of debris and food residue on the interior of microwave. Clean frequently enough to prevent accumulation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed rice being sitting on counter temping at 110F, beef temping at 89F and fried peppers at 93F. CDI, all items were moved to the cooler to cool down due to not having enough heating equipment. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed pico in the make table at 45F and pork in the 1 door cooler temping at 44F. CDI, PIC put the items on ice to help cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed beef in the make table and tamales in the one door cooler without dates. CDI, all items were dated correctly. |