| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11(A), B) and (C) Demonstration (Pf) - PIC demonstrates knowledge by meeting ONE of the options listed: (1) PIC is an ANSI-accredited Certified Food Protection Manager (CFPM), (2) inspection walkthrough yields no Priority violations, OR (3) PIC responds correctly to the inspector's questions as they relate to the specific FOOD operation.
Manager left in charged not properly trained in PIC responsibilities. Mgr. unable to articulate or locate employee health or vomit/diarrhea policy, unaware that 3 comp sink sanitizer was not measuring correctly, no sanitizing buckets set up on sight, one hand sink missing soap, not following handwashing procedures correctly, no designated location for dented cans and no hair restraint.
Emailed documentation regarding the above with inspection report to owner and corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) - Certified Food Protection Manager (CFPM) - A CFPM must be present during all hours of operation (if the PIC leaves to run a errand they must have a replacement PIC onsite to remain in compliance).
Person left in charge does not have food safety management training |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
2-201.11(A). Ensure food employees understand when to report illnesses, symptoms and exposure. (P)
NO EMPLOYEE HEALTH POLICY ON SITE NOR AWARENESS OF ONE. RECOMMEND POSTING POLICY ON COMMUNITY BOARD OR CONSPICIOUS SPACE IN KITCHEN SPACE. EMPLOYEE HEALTH POLICY EMAILED TO OWNER AND CORRECTED DURING INSPECTION |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 (I) When to Wash (P). Employees shall wash their hands after engaging in activities that contaminate them, e.g., touching faucet handles with washed bare hands.
Observed employee handle money than glove up to prepare a sandwich without a handwashing step. Another employee removed clips with gloved hands and failed to remove gloves and wash hands before preparing to make another sandwich. EHS corrected both employees and issue corrected during inspection |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). Soap shall be provided at each handwashing sink.
Front handsink did not have any handsoap in the dispenser. Mgr in charge stated they use the handsink in the prep area which is fully stocked and in close proximity to the handsink without soap. Explained to manage that all sinks must have soap and paper towels and available for use regardless of location. Mgr added soap to the dispenser and corrected during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Segregation and Location-Distressed Merchandise (Pf)
One dented can found comingled with working stock. Dented cans must be stored in a separate location for return or discard. Can set on mgr desk. Storage has improved, point deduction remains the same. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry and watches on hands, arms, and fingers (including medical bracelets and thread bracelets) while preparing food. A plain ring, such as a simple band, is allowed.
One employee wearing watch while preparing sandwiches. Remove all wrist jewelry when working with foods
2-402.11 Effectiveness-Hair Restraints.
Mgr did not have cap/visor or hair restraint on at start of inspection. EHS asked mgr to cover hair. Mgr put on a visor and corrected during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Hold in-use wet wiping cloths in sanitizer between uses and launder daily.
No sanitizer bucket available for use during inspection. EHS instructed mgr how to make sani bucket with proper strength sanitizer and corrected during inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
DISPOSABLE CUPS STACKED UNPROTECTED ON WALL LEDGE BESIDE POS STATION. KEEP CUPS STORED IN SLEEVES PULLED UP TO TOP CUP LIP OR IN DISPENSERS TO PROTECT AGAINST CROSS CONTAMINATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris so that proper sanitization can occur..
Refrigeration, shelving, gaskets, outside of trash bin soiled and in need of detailed cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions.
Walls above prep table in back room dusty, ceiling tiles overhead soiled, floor drains and floors under equipment and up to baseboards dirty. Keep equipment clean
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods.
Replace missing handle on microwave, replace missing panels over walk-in freezer, reverse ceiling tile over water heater so waterproof/cleanable side if facing outward |