| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 (P) - Did not have a copy of the employee health policy available during inspection - CDI, provide on through email, PIC demonstrated knowledge of the policy during inspection - must have a copy of the employee health policy available at all times |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) - Did not have a copy of the vomit and diarrhea clean up plan available during the inspection - CDI, provided a copy through email during inspection - must have a copy of the V and D clean up plan available at all times |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Observed employee washing hands, then turn off the water without a barrier - CDI, corrected and had employee rewash hands, employee was not observed going to work with food (No Points) - must us a barrier to turn off water to prevent re-contamination of hands |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - Observed fish and red meat being thawed in separate pan and separate bays of the 3-bay sink (the sink is cleaned before end of shift, after using for cleaning). The 3-bay sink has only one faucet, the fish was in water but water was not constantly running on the fish, it was on the red meat instead - CDI, red meat was placed into the walk-in cooler to bring back down to 41 degrees F, the water was placed on the fish for continued thawing - water must be constantly running at 70 degrees F or less when thawing using water |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Observed wet cloths being used at prep stations that were wet. PIC stated these are dry cloths that are used for spillage. - CDI, placed into dirty linens - once dry cloths become wet they must be placed in sanitizer or placed into dirty laundry and a new dry cloth should be obtained |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Observed a scoop in the cornmeal with the handle touching the food - PIC moved - utensils being stored with food shall be placed with the handle sticking up and out of food to prevent contamination |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - Observed boxes of single use items being stored in the floor across from the managers office and in the ice cream stores storage closet - need to keep stored at least 6 inches off the ground |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) - Observed a lot of build-up on the concrete outside of the kitchen, behind coaches from items being taken to the dumpster that may be dripping - needs to be cleaned, may need to determine another pathway or other options looked at to maintain premises clean - maintain premises clean |