| 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, Pf): PIC shall be able to clearly demonstrate knowledge of foodborne illnesses and symptoms that require exclusion and reporting. PIC has written employee health policy but has only 5 illnesses listed. Provided updated employee health policy with the "big 6" illnesses. CDI. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. PIC unable to provide written procedures for vomit/diarrhea clean-up. Written procedures provided. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Observed equipment oil spray bottles being stored on "clean" side of drainboard at 3-comp sink. Observed single-use trays being stored directly beside equipment oil boxes on chemical storage rack. PIC notified. Chemicals were properly stored during inspection and single-use trays were relocated during inspection. CDI. |
|
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): Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed pooling water on cutting board table support rails where cutting board was placed on top of support rails. PIC notified and advised on proper drying methods for cutting board. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use black meat trays not covered or inverted on shelving in meat cutting room. PIC notified and advised to properly store single-use items in their original packaging or covered to prevent them from being contaminated. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C): Cutting surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed deep grooves and staining on cutting boards throughout meat cutting room. PIC notified and advised to re-surface/replace cutting boards. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed debris build-up/soiled residue on shelving throughout WIC. Observed debris build-up on WIC door gaskets. Observed significant soiled residue throughout 3-comp. sink. PIC notified and advised additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris build-up on flooring throughout meat market. PIC notified and advised additional cleaning at an increased frequency. |