| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items and washed produce in walk in cooler upstairs. CDI: Products rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in main line prep top and salad prep top holding above 41F. Items were all used by end of inspection or rapidly cooled based on amount. Products included turkey, ham, lettuc and tomato sets, cottage cheese, cole slaw, melons, salad mix, and gyro meat. Observed some foods above 45F (cheese and salmon). CDI: Products voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pasta and one container of pasta sauce pulled from frozen yesterday (per PIC) with no pull thaw date. Products were prepared on 3/25 (still within 7 day prep window). CDI: Products properly marked. REPEAT VIOLATION Improvement from previous inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in walk in with tightly covered lid and packed tightly. CDI: Lids removed and lettuce agitated.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler at main cook line and prep top salad cooler holding foods above 41F. VERIFICATION REQUIRED |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food items stored above customer food in reach in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm chlorine in sanitizer bucket with wet wiping cloths in the kitchen. CDI: Bleach added to increase sanitizer concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep cooler. Observed rusted and peeling shelving in double door reach in cooler. REPEAT VIOLATION Some improvement from previous inspection. |
|
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 some detail cleaning needed to insides of refrigerators. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP damaged at salad cooler area. Observed baseboard needing to be reattached to wall at expo window/server station. Observed edge of flooring at bar damaged and pulling up. REPEAT VIOLATION Improvement from previous inspection.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under and around large equipment in server area and at bar. |