| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 F] [ H] Food employees shall clean their hands prior to engaging in food preparation, when changing tasks, and before donning gloves.
-Employees were switching tasks without a proper handwash.
-Employees were contacting the touch screen for the scale with their gloves and returning to preparing food without a proper handwash or glove change.
CDI - EHS addressed with PIC who intervened and instructed food employees to properly wash hands before returning to their tasks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Gloves shall be used for one task only and discarded when interruptions occur or if gloves become soiled.
-Employees were contacting non-food contact surfaces [touch screen of the scale] while wearing gloves and and returning to preparing food without a proper handwash or glove change.
CDI - EHS addressed with PIC who intervened and instructed food employees to properly wash hands before returning to their tasks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
<<<4-501.114 Manual Ware Washing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Sanitizer shall be provided at the proper concentration.
-Quat sanitizer measured at 0ppm in 3-comp sink.
<<< 4-601.11 [A] Equipment, Food-Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch.
-Several metal pans were stored with food residue present.
<<< 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): When used with TCS foods, utensils shall be cleaned throughout the day or at least every 4 hours.
-Food employees are not tracking how often sauce containers, thongs and other utensils are left out on prep surfaces and were not knowledgeable of frequency or limitations
-Food employees are contacting the touch screen of the scale with [in-use] gloves and soiling the surface without sanitizing between customers [per their SOPs]; food employees communicated that the touch screen is cleaned once every 24 hours.
CDI:
*PIC aware moved soiled pans to dish pit.
*PIC intervened and corrected food employees regarding the use gloves and the touch screen of the scale.
*PIC took sauce containers and utensils to the dish pit.
*PIC emptied sanitizer in the 3-comp sink and remade solution which was tested at the proper concentration range. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 [A] In-Use Utensils, Between-Use Storage (C): During pauses in food preparation, in-use utensils shall be stored with their handles above the top of the food and the container.
-Thongs are resting inside the food pans in hot holding with the handle portion in contact with the food in the pan. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 [B] Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): After being cleaned and sanitized, equipment and utensils shall be stored In a self-draining position that allows air drying while covered or inverted.
-Multiple metal containers were stacked while damp on drying rack. |
|
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): Equipment shall be in good repair.
-Catch pan for pest control wall device is detached and hanging off the wall.
-Threshold to walk-in freezer is missing a bolt and is detaching from floor.
-Walk-in freezer has ice accumulating on the floor of the unit.
-Paper towel dispensers are missing lids or are broken [breakroom bathroom, handwash sink next to walk in cooler] |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 [A] [B] Warewashing Equipment, Cleaning Frequency (C): Drainboards shall be cleaned before use and throughout the day at a frequency necessary to prevent recontamination to ensure that it performs its intended function.
-Soiled pan stored on the drain board. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 [C] Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Underside of metal food pans have food residue present. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
<<< 6-501.18 Cleaning of Plumbing Fixtures (C): Plumbing fixtures shall be cleaned as often as necessary to keep them clean.
-Toilets in men's and women's breakroom need additional cleaning at base.
<<< 5-501.17 Toilet Room Receptacle, Covered (C): The female toilet room shall be provided with a covered receptacle.
-Lid to receptacle missing. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C): Receptacles for refuse shall be maintained in good repair.
-Trash compactor is broken [ticket placed for repair prior to visit; known issue].
CDI - Ticket for repair is in progress. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Facility shall be maintained in good repair.
-Sealant between the coving and tile floor is degraded and creating a gap where food residue and suspected microbial growth accumulating.
-Handwash sink has sealant degrading and screw exposed.
<<< 6-501.12 [A] Cleaning, Frequency and Restrictions (C): Facilities shall be cleaned as often as necessary to keep them clean.
-FRP at dish pit, door to wash area, wall next to door has dried food splatter present.
-Floor and coving needs additional cleaning [especially around hand sinks, under equipment and corners].
-Hand wash sink has pink suspected microbial growth in the basin.
-Areas around foot pedals of hand wash sinks have dark build up present.
-Food prep sink is soiled and used to store bags of cleaning products and other items.
-Trash and debris is collecting under the walk in cooler and freezer shelfing units.
*Repeat |