| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation - No written procedures were available for employees to follow when responding to vomiting or diarrhea events...A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events...CDI by providing vomit and diarrhea clean-up procedures. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A); Core - Four covered employees' water bottles were stored on food preparation surfaces...Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment and utensils, etc. cannot result...CDI by properly storing water bottles. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation - No paper towels were available at employees' bathroom sink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A) (1) and (2); Priority - In reach-in freezer, repackaged raw chicken was stored above repackaged raw beef. Raw repackaged salmon was stored above ready-to-eat foods...Foods shall be stored according to species, final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
3-304.15(A); Priority - On two separate occasions, employee handled raw meat and then handled clean container and utensil with contaminated gloves...Gloves shall be discarded after a task is complete or after they are contaminated or damaged...CDI by having worker discard contaminated gloves and wash hands before putting on clean gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation - Several food containers, utensils and cutting boards were stored clean but had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were stored above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (bean sprouts, etc.)...RTE TCS* foods kept more than 24 hours shall have dates. This includes foods that are cooked and cooled, cut cabbage/lettuce, packages or cans opened or taken out of freezer to thaw...CDI by placing dates on foods. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation - Cooked noodles were cooling in tightly plastic covered pan and only cooled from 67F to 61F in center of product after almost 2 hours had passed...TCS* foods shall be cooled using shallow containers, ice-water baths with frequent stirring, rapid cooling equipment (such as cooler/freezer) and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by uncovering noodles and spreading them out more in pan.
4-301.11; Priority Foundation - Upright refrigerator was not maintaining foods at 41F or less (see temperature chart)...Sufficient refrigeration equipment to properly maintain and cool TCS* foods shall be provided...CDI by removing all TCS* foods from this unit. Do not store TCS* foods in this unit until it is repaired/maintained to keep TCS* foods at 41F or less. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112; Core - Upright refrigerator had no thermometer inside or functional thermometer on exterior...Mechanical refrigeration shall have a thermometer located in warmest part of unit or on exterior...CDI by placing thermometer inside unit. Air temperature must be 41F or less. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core - Many bottles/containers of sauces, cooking oil, dry foods, spices, etc. were not labeled with their contents...Containers of food not easy to recognize shall be labeled with the names of their food contents...Properly label bottles/containers of foods to denote contents. NOTE: Label containers and bottles of foods in English and whatever other language, if desired. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core - Kitchen employees working with food and clean equipment were not wearing hair restraints...Head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils shall be worn by employees working with food and clean equipment...Instruct workers to don required hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core - Observed some plastic containers without handles stored inside containers of dry foods...During pauses in food preparation, food dispensing utensils shall be stored on dry, clean surface (and cleaned and sanitized every 4 hours for TCS* foods), in the food with handles extending out of foods, or kept in hot water at 135F or above (for TCS* foods)...Only provide food dispensing utensils with extended handles. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A); Core - Several clean food containers and pans were stacked while wet...Cleaned and sanitized utensils and equipment shall be stored in self-draining position...Separate food containers/pans so they completely air dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core - Some shelves were rusty...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved shelving.
4-502.11 (A) and (C); Core - Some pairs of tongs had cracked/damaged surfaces...Food service utensils shall be kept in good repair...Discard damaged items. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111; Core - Dumpster used by establishment had missing top lids...Trash/recycling receptacles shall be kept in good repair...Notify property owner to have them contact solid waste company to replace dumpster with one that has attached lids.
5-501.114; Core - Drain hole in dumpster had missing plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11; Core - Employees' bathroom toilet seat was damaged. A large hole was in the side of wooden door leading to back storage area...Physical facilities shall be kept in good repair...Replace damaged toilet seat and repair/replace wooden door.
6-501.12; Core - Observed grease build-up on vent hood filters, soiled flooring, floor drains, walls, and some ceiling panels...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
6-501.114; Core - Many pieces of unused equipment, utensils, etc. in establishment were from the previous owner, and PIC stated they were not being used and would not be used in the establishment...Nonfunctional or unused equipment, utensils, etc. that are not used in the operation or maintenance of the facility shall be removed...Remove unused/nonfunctional items from establishment. |