| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf left paperwork
No employee health policy available. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
Part of the body fluid plan found, replaced paperwork. Some of plan present, left plan.
2-501.11 Clean-up of Vomiting and Diarrheal Events.
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Employee drinks on food prep tables, contamination risk. Keep on low shelves, wash hand after each contact with drink. removed.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Keep papertowels at rear hand sinks.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
Employees nor sanitizing before after food prep - no sanitizer available during prep. Remake and use throughout the day.
Clean and sanitize the inside of the ice machine.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Pur vegetable at 111F in hot holding, Reheat above 165F - check temperature after the puree process to verify they are above 135F before placing into hot holding. reheated above 165F.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Do not thaw at room temperature without cold under 70F running water. Cold water at this time of year is 86F tested today, thaw in refrigeration or part of cooking process until cold water is under 70F in November. Removed to walkin cooler.
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Keep plates in plate caddy inverted.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Keep single service covered in storage and inverted in kitchen.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repair the door skin to the walkin unit.
Replace top cap to tilt kettle.
Replace any containers with creases in corners, cant clean properly.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Missing 2nd method to test the dish machine sanitizing cycle, replace with 160F contact strips or temp. measure puck. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean few areas of shelves in walkin and can opener after each use.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Keep dumpsters covered, may need more pickups - trash piled out of units.
Clean ground around dumpsters.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Clean floors better under cooking equipment, repair walls at cart wash room - FRP issues.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |