| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Facility did not have the employee health policy with the 6 diseases.
**(A) The permit holder shall require food employees and conditional employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the PIC to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms,(2) Has an illness diagnosed by a health practitioner due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, (e) Typhoid fever (caused by Salmonella Typhi) or (f) Salmonella (nontyphoidal);
CDI: a copy was left with the facility. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf). The facility did not have a copy of the vomit and diarrhea clean up plan.
**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.
CDI: a copy was left with the facility. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P). Employee donned gloves without washing hands.
**Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands.
CDI: employee was educated and washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). The sanitizer was nor registering a color change on the test strips and the jug was empty.
**(C) A quaternary ammonium compound shall: (2) have a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling.
CDI: the jug was exchanged and the sanitizer retested at 400ppm.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Most utensils on the clean utensil racks were soiled with food and other debris from the premises.
**(A) Equipment, food-contact surfaces and utensils shall be clean to sight and touch.
There will be a 10 day verification on this on 1/22.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). Employee stated that the breading station and transfer pan were cleaned at the end of the day.
**(C) If used with time/temperature control for safety food, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
CDI: discussed with the Person In Charge (PIC) and utensils were taken to the 3 comp sink to wash. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P). Cole slaw in the reach in cooler was at 53F from 1:35 to 2:02.
**(C) Time/temperature control for safety food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature.
CDI: the slaw was moved to the reach in freezer to cool to 41F. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Beyond burgers, vegan chicken burgers, and vegan hot dogs on the steam table below 135F.
**(A) Time/temperature control for safety food shall be maintained at (1) 135F or above
CDI: the food was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Foods in the sandwich unit were above 41F (lettuce and shrimp in top portion, and pepperoin and shrimp in the reach in portion).
**(A)(2) Time/temperature control for safety food shall be maintained at 41F or less.
CDI: foods were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Foods were dated; however, they were dated for 8 days and had the wrong start date on the label.
**Ready to eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held as at temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
CDI: the dates were corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Foods in the tall reach in cooler were cooling with the lids tightly on.
**(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (2) separating the food into smaller or thinner portions; (3) using rapid cooling equipment; (4) stirring the food in a container placed in an ice water bath; (5) using containers that facilitate heat transfer; (6) adding ice as in ingredient; or (7) other effective methods.
**(B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
CDI: the lids were moved to partially cover the containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). The make top and the reach in freezer is not properly working.
**(A) Equipment shall be maintained in a state of repair and condition. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). The shelves in the reach in units need cleaning.
**(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C). Employee items hanging on a dry food shelf.
**(B) Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |