 | | | |
| |
|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C EHS observed multiple drinks in the kitchen area that were not equipped with a lid and straw, and were stored among food products such as spices and seasoning, clean equipment, utensils, etc. Employees may have beverages and drink from said beverages only if the beverage is in a closed container, and may be handled such that it does not contaminate the emplyoees hands, the container, or food, clean equipment, utensils, etc. Twist cap bottles are not able to meet this standard as they require hand manipulation by the employee, as well as having possible saliva contact with hands on the bottle cap. Drinks were removed from the kitchen premise by staff. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed a cook line employee wash their hands for less than 20 seconds, approximately 5 seconds by EHS count. Employees must wash their hands for at least 20 seconds to ensure proper cleanliness. Employee was asked to repeat the handwash process by the EHS, and EHS then observed proper time taken during the wash
2-301.14 Wash hands after activities that contaminate them. -P Observed several cook line employees wiping their hands on the wiping cloths stored on their aprons while wearing gloves. Employees were observed to consistantly wipe their hands on these cloths in between glove changes, whenever their gloved hands accumulated food debris, and after handing food products. Employees should not use these wiping cloths in lieu of proper handwashing procedures, if an employee needs to change gloves, employee should wash their hands for at least 20 seconds before donning a new pair. If an employee has accumulated food residue, or has contacted raw proteins such as eggs, employee should then wash their hands before a new pair of gloves are donned.
EHS will complete a return visit by 11/15/17 to ensure compliance with these procedures. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed meat slicer in the kitchen area with greasy residue present on the rear of the blade surface. Observed this same slicer with accumulated spice/breadiing residue on the shield and gaurd surfaces from the nearby frying station. Slicer must be maintained clean, and must be washed/rinsed/sanitized after each use. Facility should store the slicer in a clean area where no grease or splashed spices/breading may contact the slicer while it is stored as clean, or facility may cover the slicer between uses. Item was broken down for cleaning by employees.
EHS observed numerous reused mayonnaise and food containers in the facility that had been washed/rinsed/sanitized but still had sticker debris remaining on the exterior of the containers, which were stacked. Sticker debris is not capable of being sanitized or cleaned and thus recontaminates food surfaces such as stacked pans where the clean interior of one pan contacts the sticker of the next. Many of these buckets were removed for re-processings, however multiple stacks were observed in the basement area that were not re-processed.
EHS observed slight food debris accumulation on the basement meat band saw blade. Food debris was present on the corners and edges of the blade guide, as well as underneath the blade on the pulley surfaces. The meat saw must be broken down and thoroughly cleaned after each use.
EHS will make a return visit by 11/15/17 to ensure compliance with food contact surface regulations. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a large roast cooling in the walk in cooler. PIC stated that it had been cooked from 3-6AM and was put into the walk in to cool at 6AM, however PIC was not absolutely sure of this timeline. EHS temperature of this food item was observed to 53F, which would be in compliance if the item had been set to cool at 6 AM, as the item had likely made the 2 hour time period though there was some uncertainty as to the beginning time. To ensure that all cooling parameters were made due to the non-concrete timeline, EHS had PIC place the item into the freezer to rapidly chill down to 45F, which was observed later by EHS.
Facility should keep track of cooling times for large items such as roasts. Had the facility been unable to provide a rough time of cooling the item would have been discarded. EHS recommends using active methods such as temperature monitoring logs, ice baths or other methods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Facility provides butter at tables for customer use in single use packages under no time or temperature control. The packaging of this food product indicates that it must be kept cold. Facility may still serve these items to customers, but they must be discarded after each customer is served a package of the product. Product must also be stored in bulk in a cooler, to maintain proper cold holding temperatures, and then served from this cold storage area directly to the customer.
Observed employee using a milk/egg mixture to batter onion rings and squash. Milk/egg mixture was contained in a large bowl not on ice or under any temperature control was observed to be 48F. PIC stated that usually more than one employee works on this process and that the mixture is not allowed to rise over 45F due to the quicker time of production, but only one employee was able to process the onion rings during inspection. PIC discarded the mixture, and already battered onion rings and squash were placed into the walk in cooler cool down to 45F, as they had been covered in TCS ingredients. EHS temped squash/onion rings at 44F before end of inspection.
EHS will complete a verification visit by 11/15/17 to ensure that TCS butter packets are being properly kept cold before customer reception. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon present on a bagel item that is not asterisked for consumer advisory. PIC stated that the salmon is fully cooked but could not verify this with packaging. The package also did not have any cooking instructions or safe handling procedures. PIC and sales rep of the product who was talked to over the phone insisted that the item is fully cooked. As the nature of the salmon is somewhat ambiguous, EHS will not take points, but will complete a VR of the product by 11/15/17 in which the facility must have documentation that the salmon has been properly cooked, or an asterisk must be added to the menu bagel if the salmon is found to be undercooked. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can labelled "Do not use" stored in the dry storage area. Observed three other dented cans stored in this area. Facility must monitor for and remove any dented cans from the dry storage area, as they are no longer able to be served, and also may contaminate other dry good products. PIC had these items removed and set aside during inspection.
Observed containers of fish products stored in plastic lexan containers in direct conct with ice cubes, with no draining in place. Only items that are packaged in waterproof containers, or raw poultry/fish that are RECEIVED in ice in shipping containres may be stored in direct contact with undrained ice.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C
REPEAT VIOLATION |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed wait staff and several cook line employees wearing bracelets, watches and other jewelry, observed some wait staff not wearing hair restraints. Wait staff were observed to be plating foods, buttering toast, etc. Once wait staff begin handling food items, such as plating or preparing, they become Food Employees, which are unable to wear jewelry other than a plain wedding band, and must have hair restraints such as hats or hair nets.
REPEAT VIOLATION. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed employees with wiping cloths present on their aprons that were being used to wipe down food debris, improperly clean hands, etc. Many of these wiping cloths had accumulated food/sauce debris and were no longer visibly clean. Employee should not store these items on aprons as they become soiled with food residue and would then have to be immediately replaced with a clean cloth. Employees must not allow these cloths to become a substitute for proper handwashing procedure |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a mug used as a sugar scoop stored with the handle in contact with the sugar product. Item was removed by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observedf heavy amount of wet stacked plastic containers such as reused mayonnaise buckets and other food containers. Observed several wet stacked metal pots and pans. Facility must improve on air drying these items. Many of the wet stacked plastic containers had not been properly washed/rinsed/sanitized as they still had sticker residue present. Wet stacking pans provides any pathogens that survived the wash/rinse/sanitize a moist environment in which to grow, and will then be present to contaminate any food products placed into the containers at a later time.
A number of the containers were removed for re-processing, whoever many were still present in basement that were still wet nested. Facility must improve on air drying these items or a risk control plan may be needed due to the severity of the item. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.17 Wood, Use Limitation - C Observed several dry good seives constructed of soft wood material that is subject to scoring, chipping, as well as absorbant. Hard maple or an equivalently hard, closegrained wood may be used for cutting boards, blocks, bakers tabeles and utensils such as rolling pins, dowels, salad bowls and chopsticks.
4-501.11 Maintain equipment in good repair. Observed split gasket on a pull out drawer cooler, observed several cooler drawers with damaged handles. Observed rusted shelving in multiple areas of the establishment, especially in the basement areas. Observed several non-functioning slicers and other equipment that are being kept in the facility. Facility should remove excess, non-functioning equipment. Observed rusted surfaces on equipment near the dish machine.
4-202.11 Food-Contact Surfaces-Cleanability - PF Facilty has several large cooking pots and food containers that are unable to fit into the dish machine or the three compartment sink. Facility must provide a written SOP on how they clean these items as verbal explanations during inspection were not fully available. These items must be able to be washed/rinsed/sanitized as needed. If facility is unable to wash/rinse/sanitize these items the use of the equipment must be discontinued. Facility may also provide a food grade plastic liner as the food contact surface for these items that can be replaced each use.
EHS will verify these processes by 11/15/17 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on several cooler units, racks of some cooler units, exterior of several large pots and pans have accumulated cooked on residue. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from the exterior dumpster. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor damage is present throughout facility in the kitchen, walk in cooler, basement areas. Ceiling tiles and attachments such as air vents in the kitchen and prep areas observed heavily rusted/damaged. Observed handsink in the basement, three compartment sink in the kitchen and the dish machine guides unsealed from the wall, observed wall damage near the large oven in the kitchen area.
Facility has continued to resurface, paint and renovate areas of the basement, EHS observed a marked improvement in these areas since last inspection as the rear stairwell and the downstairs single use utensil storage areas have been repaired up to code. Due to this improvement and continued improvement by the facility, no points will be deducted. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed empty alcohol containers stored in the downstairs area amongst baking equipment, containers are kept for personal use. |
|
| |
|